2 tablespoons butter
2 tablespoons olive oil
½ small onion chopped finely
2 cloves garlic diced
1½ cup white long-grain white rice
3¼ cups homemade chicken broth (or 3 cups water with 3 tablespoons powdered chicken bullion)
10 baby zucchini squash sliced into rings (or 1 medium Mexican zucchini diced into small cubes)
10 squash blossoms cleaned and stems removed
- In a 4-quart saute pan, saute onion and garlic in butter and olive oil on medium flame. Stir frequently to avoid burning.
- Once onion becomes translucent, add rice and saute for 10-15 minutes until lightly browned. Stir frequently to avoid burning. I usually stir my rice every 1 to 2 minutes.
- Once rice is lightly browned, add zucchini and chicken broth. Stir well once time, then raise flame to medium-high and bring to a boil. Allow to boil until water evaporates to the point where you just begin to see the rice through the water.
- Add flowers to top of rice. I slice mine on one side, then open and lay them over rice.
- Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready.
- Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot.
Quick tip when making this recipe: Do not, I repeat, DO NOT stir rice more than once after adding water. You may be tempted to stir again, or to uncover, but this may lead to soggy, sticky rice!