- 1 ½ cups long grain white rice.
- 2 cups low-sodium chicken broth.
- ½ cup salsa verde.
- 3 tbsp canola or olive oil.
- 1 small yellow onion, diced.
- 1 clove garlic, chopped.
- ½ cup fresh parsley leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- 1 ½ tsp salt.
- ¼ tsp ground black pepper.
Directions:
1- Heat oil in 4-quart saucepot over medium-high heat.
2- Add onion and sauté for 2 minutes.
3- Add garlic and sauté for 1 minute longer.
4- Add the rice and cook for 2 minutes or until rice begins to lightly toast and smell fragrant, stirring often.
5- Add chicken broth, salsa verde, chopped parsley and cilantro, salt and black pepper.
6- Bring to boil. Reduce heat and cover the pot and simmer for 20 minutes.
7- Remove rice from heat and fluff with fork, and serve.
- 1 small yellow onion, diced.
- 1 clove garlic, chopped.
- ½ cup fresh parsley leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- 1 ½ tsp salt.
- ¼ tsp ground black pepper.
Directions:
1- Heat oil in 4-quart saucepot over medium-high heat.
2- Add onion and sauté for 2 minutes.
3- Add garlic and sauté for 1 minute longer.
4- Add the rice and cook for 2 minutes or until rice begins to lightly toast and smell fragrant, stirring often.
5- Add chicken broth, salsa verde, chopped parsley and cilantro, salt and black pepper.
6- Bring to boil. Reduce heat and cover the pot and simmer for 20 minutes.
7- Remove rice from heat and fluff with fork, and serve.