Lisa Jane has been cooking for many years and loves trying out new recipes and cooking old family favorites.
My husband gets bored with the same recipes so I decided to go online to find more easy and simple recipes that I thought he would enjoy. He loves his food especially rice. So the only time that I get to try out new recipes is on Wednesdays since that is my day off from work. I work from 3-11 so trying new stuff is great. We have lots of rice so I looked online and found this easy but simple recipe. He loved this recipe so I thought that I would share it with you. The original recipe called for brown rice but since I didn't have any I substituted white rice instead. I didn't have enough chicken broth so I used what I had and used chicken bouillon also. It tasted great and you didn't notice that I used chicken broth and chicken bouillon. I hope you like this recipe as much as my husband and family did.
|Prep time||Cook time||Ready in||Yields|
- 1/4 cup butter
- 2 cups long grain rice
- 1/2 onion, chopped
- 4 cups chicken broth
- 1 tablespoon parsley, fresh, chopped
- In a frying pan, over medium heat, melt the butter. While the butter is melting, chop your onion. Add the rice and onion to the melted butter.
- Brown the rice until it becomes dark and the onions translucent.
- Then add the parsley and the broth and bring it to a boil. After it boils, put a lid on it and then reduce the heat.
- After it boils, cook the rice for about 40 minutes or until the liquid is absorbed, covered. Then after it is done, add the salt and pepper to taste.