Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil or butter 1 small onion , finely chopped 1 carrot , finely chopped 1 stalk(s) celery , finely chopped 1 clove(s) garlic , crushed with press Salt and pepper 1 cup(s) long-grain white rice 1 can(s) (14- to 14 1/2-ounce) chicken broth 1/4 cup(s) water 1/4 cup(s) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat olive oil on medium. Add onion, carrot, celery, garlic, 1/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Add rice, stirring to coat; cook 1 minute. Add broth and water to pan; heat to boiling on high. Reduce heat to low; cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender. Remove from heat; let stand, covered, 5 minutes. Fluff rice with fork; stir in parsley to serve. Makes 3 1/2 cups.


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