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Ingredients
| white rice: 1 cup |
| vegetable oil: 2 Tbl |
| cayenne pepper: 1/4 tsp |
| garlic salt: 1/2 tsp |
| chicken broth: 2 cups |
| parmesan cheese (grated): 2 Tbl |
| fresh sage (chopped): 1 tsp |
| parsley: 1 tsp |
| black pepper: 1/2 tsp |
Parmesan Sage Rice
Credit: Food.com
User rating:
-
Prep Time
2 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Add rice, oil, cayenne and garlic salt to a medium sauce pan. Put temperature on medium and saute, stirring constantly, until the rice is evenly covered with the oil. You want to saute it at least 5 minutes to make the rice have a crispier (but not crunchy) texture when it's all finished.
- Add the chicken broth. Bring to a boil, then cover, turn down to low and let simmer for 15 minutes.
- After 15 minutes check it to make sure it's not too crunchy. If it is, just add a little more water and let it simmer longer.
- Remove from heat.
- Add Parmesan, sage, parsley and pepper and mix it up until Parmesan "disappears" into the rice.
- Add more of whatever you like to taste. It should be salty enough with the garlic salt, chicken broth and Parmesan, so be careful about that.