Recipe

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• 1 cup chopped green onion
• 1 cup minced fresh parsley
• 4 1/2 tsp olive oil
• 4 1/2 tsp butter or 4 1/2 tsp margarine
• 1/8 tsp cayenne pepper
• 1 1/2 cups uncooked minute rice
• 3 cups chicken broth
• 1 bay leaf

• 1 In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender.
• 2 Add rice, cook over medium heat until rice is coated with oil and translucent, about 3 minutes.
• 3 Stir in the broth, cayenne and bay leaf.
• 4 Bring to a boil.
• 5 Reduce heat; cover tightly and simmer for 18-20 min or until liquid is absorbed and rice is tender.
• 6 Discard bay leaf.
• 7 Makes 6 servings.