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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Very good side dish. If you like the citrus-y flavor of fresh cilantro, use cilantro in place of the parsley. I like the cilantro a lot, but some people do not like the pungent flavor. You may also add a can of mushrooms (drained) to this dish. Ingredients:
1 teaspoon oil |
1 1/2 cups long grain rice (uncooked) |
1 cup onion (chopped) |
1/2 cup green pepper (chopped) |
2 3/4 cups chicken broth (canned) |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1 bay leaf |
1/3 cup fresh parsley (chopped) |
Directions:
1. Place oil in a large (no stick) saucepan coated with cooking spray.
2. Place pan over med-high heat until pan is hot.
3. Add rice and sauté until golden brown. Add onion and pepper; sauté till tender (2 to 3 minutes).
4. Add chicken broth, salt, oregano and bay leaf; bring to boil and then reduce heat.
5. Simmer 20 minutes.
6. Remove from stove and let sit for about 5 minutes, or till liquid is absorbed.
7. Remove bay leaf and stir in parsley.
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