Prep 10 mins
Cook 20 mins
Weeknight go-to side dish, goes with just about anything. I use Jasmine rice, any white rice will work, but if you use brown rice, you'll need to adjust cooking times and liquid accordingly. The soy sauce adds some depth, but this isn't an Asian side dish, it's pretty versatile.
- 1 (14 1/2 ounce) can low sodium chicken broth (about two cups)
- 1 3⁄4 cups rice
- 1⁄2 cup sliced mushrooms
- 1⁄4 cup diced onion
- 1 1⁄2 tablespoons soy sauce
- Bring chicken stock just to a simmer, add remaining ingredients. Reduce heat, cover and simmer for about 15 minutes. Toss with a fork, cover, and let sit for another 5 minutes. Serve.