Seasoned Rice With Chili Recipe
Ingredients
| Margarine | 1 Teaspoon | |
| Regular long-grain rice - 2 ounces, uncooked | ||
| Canned ready-to-serve low-sodium chicken broth - 1/2 cup | ||
| Fresh Italian (flat-leaf) parsley - 2 teaspoons, chopped | ||
| Chili | 1 1/2 Cup (16 tbs), thawed (Curry powder - 1/4 teaspoon) | |
Directions
MAKING
1. In a 1-quart saucepan, melt margarine.
2. Add rice and cook with frequent stirring over medium heat for 1 minute.
3. Stir in chicken broth and curry powder and bring the mixture to a boil.
4. Reduce the heat to low and cover the saucepan to simmer for about 20 minutes until the liquid is absorbed.
5. Add parsley; stir to mix.
SERVING
6. Serve equal quantities in 2 serving bowls.
7. Top with chili.
8. Serve immediately.
1. In a 1-quart saucepan, melt margarine.
2. Add rice and cook with frequent stirring over medium heat for 1 minute.
3. Stir in chicken broth and curry powder and bring the mixture to a boil.
4. Reduce the heat to low and cover the saucepan to simmer for about 20 minutes until the liquid is absorbed.
5. Add parsley; stir to mix.
SERVING
6. Serve equal quantities in 2 serving bowls.
7. Top with chili.
8. Serve immediately.
Chef
