Start by melting 2 tablespoons of butter in a large skillet over medium heat. Once melted, add 1 tablespoon of minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic.
Next, stir in the 2 cups of Brown Minute Rice. Cook the rice in the butter and garlic for about 3 minutes, stirring frequently. This step toasts the rice slightly and infuses it with rich flavor.
Now add 2 cups of water, 1 ½ tablespoons of Knorr’s chicken bouillon, 2 tablespoons tomato paste, ½ teaspoon garlic powder, and a pinch of salt. Stir everything together really well so the tomato paste is fully dissolved and the bouillon is evenly distributed.
Turn the heat up to bring the mixture to a boil. Once it’s bubbling, give it one last stir, then cover the skillet with a lid. Reduce the heat to medium-low and let the rice cook undisturbed for 7 minutes.
When the time is up, turn off the heat but don’t remove the lid. Let the rice sit, covered, for another 10 minutes. This resting period allows the rice to absorb any remaining liquid and become extra fluffy.
Remove the lid, fluff the rice with a fork, and taste to adjust salt if needed. That’s it!
