Red Pepper Rice

This is one of the easiest side dishes ever! I make it a few times a month. And I'm actually feeling bad that I haven't shared it until now.
It's one of those dishes that I always have the ingredients for. And can easily throw together when I am at a loss for a side dish. Goes great with beef, poultry, or fish.

I like to start off low on the heat index by adding just 1/2 teaspoon of red pepper flakes. And then build up the intensity as it steams towards the end. If you know right off the bat that you want some bite, just toss 1 and a 1/2 teaspoons of red pepper flakes in at the beginning.
To add some brightness and another dimension of flavor, try garnishing it with some freshly chopped parsley or cilantro. Just chop the herb. Stir it into your fluffed rice. And you're good to go!
Ingredients: 1 Tbs butter 1 Tbs olive oil 1 cup Basmati rice 1 1/2 cups chicken stock 1 tsp salt 1/2 to 1 1/2 tsp red pepper flakes
Directions:
Rinse measured Basmati rice and drain using a very small slotted strainer. In a large skillet, heat your butter and olive oil over med/high heat, just until butter is melted. Swish it around the skillet so that it covers the bottom.*For best results, I suggest a non-stick skillet. Add your rice. Stir well, so that each grain is coated with the olive oil/butter mixture. Lower heat to medium and continue to toast the rice for a few more minutes. Add chicken stock, stir well. Add salt and 1/2 tsp red pepper flakes. Stir to combine. Put lid on and switch heat to low. Let cook for 15 minutes. Remove lid. Fluff and taste to see if you'd like more salt and red pepper. *I always add another tsp of each. Place lid back on. Let sit another 5 minutes. Fluff once again, and enjoy! Serves 4 *I always double this recipe