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Epicurious

Rice with Parsley

4.3

(9)

Recipe information

  • Yield

    Makes 10 servings

Ingredients

6 cups canned low-salt chicken broth
2 teaspoons salt
3 cups long-grain white rice
1/2 cup chopped fresh Italian parsley
1/2 cup (1 stick) butter

Preparation

  1. Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.

TagsRiceRice & GrainsParsleyHerbs & SpicesSideDinnerGluten FreeNut FreeEasyQuickBon Appétit
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