Total Time
Prep 15 mins
Cook 25 mins

This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

Ingredients Nutrition


  1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  2. Add the rosemary, garlic, and red pepper.
  3. Then cook the green onions and parsley until soft- 2-3 minutes.
  4. Add rice, and salt, and cook, stirring constantly for 30 seconds.
  5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  6. Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
  7. Remove from heat and let sit for 5 minutes.
  8. Stir in vinegar and serve hot.
Most Helpful

Very good! I have served this with a pork roast and beef. Goes well with everything! Thanks for sharing!

Mrs. Moon July 24, 2007

This recipe was great! The rice had good flavor and the rosemary made the rice soo fragrant that i couldn't wait for it to finish cooking. The only problem I had was the rice sticking to the bottom, but my mother took care of that. I also left out the gumbo file because i couldn't get to the store but it still turned out magnificent!

Mini_chef August 22, 2006

This is truly fantastic and is going in my cookbook of classics (when I create it...). I'm sure I don't need to tell everyone how wonderful the garlic and rosemary smelled sauteing together ;o), it's one of those fabulously aromatic dishes that drive you nuts with anticipation. The cooking technique is a bit different than what I'm used to, but the rice came out perfectly. And FD, don't forget to edit this recipe to include the adding of the gumbo file in the instructions... it's not there and I almost didn't add it and that would have been a shame coming from a good part-Cajun girl! Wonderful recipe, thank you so much!

EdsGirlAngie February 25, 2005