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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I make this recipe over and over again as friends and family are enjoying it so much. Hope you will too! Ingredients:
1 1/3 cups chicken stock |
1 1/4 teaspoons dry parsley flakes |
1 1/4 teaspoons instant minced onion |
1/4 teaspoon oregano leaves |
1 1/3 cups long grain rice |
2 teaspoons butter |
3 tablespoons slivered almonds, toasted |
Directions:
1. Combine first four ingredients in a saucepan over high heat.
2. Bring to a boil and stir rice and butter.
3. Cover pan and reduce heat to medium low.
4. Cook 20 minutes.
5. Remove from heat and let stand 5 minutes.
6. Fluff rice with a fork.
7. Gently toss in toasted almonds and serve.
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