+
0 (0)

Category: Sides

Herbed Rice

To keep my family from saying, "Oh, no, not chicken again!" I have to stay creative. This was a hit at dinner the other night. I grilled a few vegetables along with the dreaded chicken. But instead of serving them ... Read more

Total time: 25 minutes | Serves 4
  • 1 tablespoon olive oil
  • 3 tablespoons diced onion
  • 2 1/2 cups chicken stock
  • 1 1/2 cups rice
  • 1 bay leaf
  • 1 teaspoon salt
  • Pepper

Step 1Heat the oil in a small pot over medium-high heat. Add the onion, stirring occasionally, until softened, about 3 minutes.

Step 2Add the chicken stock and bring to a boil. Add the rice, bay leaf, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes.

Each serving:
206 calories; 1,071 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 6 grams protein; 0.68 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Parsnip gratin with fresh nutmeg
Muji chetin (radish raita)
Guy Savoy's lentil ragout with black truffles
Byaldi