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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pat Stevens' tasty rice side dish has colorful flecks of fresh parsley and pimientos and delivers a lip-smacking splash of sunshiny citrus flavor. Thanks to this Granbury, Texas cook for her recipe. Ingredients:
1-1/2 cups chicken broth |
1-1/2 cups uncooked instant rice |
1 tablespoon butter |
1 to 1-1/2 teaspoons grated lemon peel |
1/2 teaspoon minced garlic |
dash salt |
2 tablespoons minced fresh parsley |
2 tablespoons diced pimientos |
1/8 teaspoon pepper |
Directions:
1. In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon peel, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork. Yield: 4 servings.
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