Thanksgiving Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings or 24 mini cups
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Calories
238 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Thanksgiving Rice
Description
This recipe uses boil-in-bag jasmine rice as a base, cooked separately. While the rice cooks, onion, garlic, carrots, and celery are sautéed in butter until softened and lightly caramelized. Brown sugar and a blend of seasonings including paprika, dried rosemary, black pepper, salt, and fresh thyme sprigs are stirred in, creating a spiced vegetable mixture.
Shredded turkey or rotisserie chicken adds protein and a savory note, while dried cranberries contribute bursts of sweetness. The mixture is combined with gravy, infusing moisture and richness throughout.
Thanksgiving Rice can be served warm, making it a comforting side or a complete meal. Presentation in small plates with extra gravy and thyme garnish adds visual appeal.
Notes advise against substituting fresh rosemary for dried. The recipe yields 4-6 servings and stores well in an airtight container for up to five days. Reheating with additional gravy helps prevent dryness and maintains flavor.
Ingredients
- 1 bag jasmine rice ~2 cups cooked rice, Success brand, boil-in-bag
- 1 cup turkey or rotisserie chicken for convenience, shredded
- 2 tbsp butter
- 2 cups carrot diced
- 1 cup celery diced
- 1 white onion medium
- ½ cup dried cranberries
- ½ cup gravy
- 4 garlic minced, cloves
- 2 tbsp brown sugar
- ½ tsp black pepper
- 2 tsp salt
- 1 tsp paprika
- 1 tsp rosemary dried
- 6-8 talks thyme fresh
Instructions
- Start by making the Success Boil-in-Bag Jasmine Rice according to box instructions.
- While the rice cooks, heat a skillet to medium-high heat. Add the butter and diced white onion. Sauté for 4-6 minutes until onions begin to soften.
- Add the minced garlic and stir again. Once fragrant, fold in the diced carrots and celery. Cover with a lid for 8-10 minutes, stirring once or twice to avoid burning.
- Fold in brown sugar. Stir. Add in shredded turkey and stir again. Stir in all seasonings and remove the skillet from heat.
- Stir in ½ cup of gravy and mix until evenly distributed.
- Prepare the serving cups. I used small plates from the dollar store (they came in a pack of 12). Layer a spoonful of gravy on each small plate.
- Use a spoon or tongs to serve Thanksgiving Rice on each small plate. Garnish with fresh thyme springs and option to top with more gravy. This dish is best served warm so plate immediately before serving. Enjoy!
Notes
- Dried rosemary is preferred over fresh rosemary to maintain the intended flavor balance.
- This recipe yields 4-6 servings and can be served as a standalone meal in a bowl.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat with extra gravy to keep the rice moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings or 24 mini cups
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 238kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 10mg | 3% |
| Sodium | 1049mg | 44% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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