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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. Connie Rank-Smith of Sherwood, Wisconsin Ingredients:
3 cups reduced-sodium chicken broth or vegetable broth |
1-1/3 cups uncooked long grain rice |
1 can (4 ounces) chopped green chilies, drained |
3/4 teaspoon salt |
1 tablespoon each minced fresh parsley, cilantro and chives |
1/2 teaspoon grated lemon peel |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients. Yield: 7 servings.
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