INGREDIENTS
1 garlic clove
1 TBSP butter
1 TBSP EVOO
2-3 cups leftover Jasmin or Chinese take out rice
1 tsp salt
1/2 tsp each of cumin and cinnamon
1/4 tsp ground cardamon
Pre Sauté 1/4-1/2 cup pinenuts in butter (see my separate recipe if needed)
PREP
Melt butter and EVOO in a pan, add garlic and sauté.
Add pre-cooked rice and cook on medium heat until rice is warmed up and evenly coated with the garlic butter oil mixture.
Add all spices and continue to stir so rice is evenly coated. Feel free to add additional EVOO to your preference.
SERVE
Garnish with roasted pinenuts and one of my chicken recipes or a store bought rotisserie chicken.
Sahtain 👌🏼