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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Nice and easy, and of course tastes good. Originally found on . Update 07/07/2008 - when I prepared this some time ago - I made some changes: increased the amount of onions, added crushed red pepper flakes, added a minced garlic clove. Then I sauteed it with cooking spray and then I combined the broth etc.Also have used Sazon Goya in the recipe. Ingredients:
1 1/3 cups low sodium chicken broth or 1 1/3 cups vegetable broth |
1 1/4 teaspoons parsley flakes |
2 teaspoons minced onions |
1/4 teaspoon oregano leaves |
2/3 cup long grain rice |
3 teaspoons unsalted butter or 3 teaspoons unsalted margarine |
2 tablespoons slivered almonds, toasted |
2 teaspoons slivered almonds, toasted |
Directions:
1. Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
2. Bring to a boil and stir in rice and butter.
3. Cover pan and reduce heat to medium low; cook 20 minutes.
4. Remove from heat and let stand 5 minutes.
5. Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
6. For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
7. Enjoy!
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