Prep 5 mins
Cook 20 mins
Easy side dish.
- 2 cups long grain rice
- 3 1⁄2 cups chicken broth
- 1 carrot, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- mushroom, chopped (optional, as desired)
- salt, to taste
- paprika, to taste
- Using the chicken broth for liquid, cook the rice according to directions.
- Stir in the vegetables and the paprika.
- Serve warm or at room temperature.
I think there might have been a step missing concerning the vegetables. If you cook the rice then add the vegetables they would have not cooked thru and the rice would have been terrible from overcooking. I sauted the onion, carrot, and celery in a bit of garlic flavored olive oil and pat of butter. Doubled the carrot and celery because it did not look lke enough for two cups of rice. Let the vegetables soften, added a small can of mushrooms that I diced, then added the rice and chicken stock. Cooked until the liquid was absorbed and the rice was tender. Added more salt and the paprika but this still needed something to give it a flavor boost. Would make this again with a little tweaking. Made and reviewed for Kittencal's The Big Fat Greek Tag Game!
Yum - easy and delicious. Thanks!