 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Recipe published in the Oregonian's Food Day. *It calls for toasting the peanuts in the oven - but unless I'm using the oven for something else I toast them in a skillet, or use the toaster oven. Ingredients:
1/4 cup onion, sliced or diced |
2 tablespoons water |
1 teaspoon margarine or 1 teaspoon butter |
1/2 cup enriched long grain white rice, uncooked |
1 cup low-sodium low-fat chicken broth |
2 tablespoons unsalted peanuts, chopped |
1/2 teaspoon cayenne pepper |
1 green onion, sliced |
salt and pepper |
Directions:
1. *Preheat oven to 400 degrees.
2. Cook onion with water in a nonstick skillet for 5 minutes; Add margarine and rice and cook several seconds until rice is coated with margarine.
3. Add chicken broth and bring to a simmer; Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed.
4. Meanwhile, line a baking tray with foil and place chopped peanuts on foil and sprinkle with cayenne. Toast in oven 5 minutes (*I also just use a skillet to toast the peanuts).
5. When rice is cooked, stir in peanuts and green onions; Add salt and pepper to taste.
|
|