Rice & Herbs

"Very good side dish. If you like the citrus-y flavor of fresh cilantro, use cilantro in place of the parsley. I like the cilantro a lot, but some people do not like the pungent flavor. You may also add a can of mushrooms (drained) to this dish."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
9
Yields:
6 cups
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Place oil in a large (no stick) saucepan coated with cooking spray.
  • Place pan over med-high heat until pan is hot.
  • Add rice and sauté until golden brown. Add onion and pepper; sauté till tender (2 to 3 minutes).
  • Add chicken broth, salt, oregano and bay leaf; bring to boil and then reduce heat.
  • Simmer 20 minutes.
  • Remove from stove and let sit for about 5 minutes, or till liquid is absorbed.
  • Remove bay leaf and stir in parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wonderful rice dish! I made it for lunch this afternoon. A small difference in my cooking procedure: I started by heating the oil in the skillet. The next step was to add the bayleaf and stir for 30 seconds. Following this, I added the onions and stir-fried until lightly golden. Then, I tossed in the green bell pepper and stir-fried for a few minutes, until the onions were ligtly browned and the bell pepper was nearly cooked. After this, I added in the rice(washed and drained) and cooked it(I mixed it twice in between) for a few minutes(3-4 minutes) on low flame. Next, I added in the dried oregano and mixed it well. Then, I poured in the broth(I prepared it in a separate dish by dissolving 2 cubes of Maggi Vegetable Broth with onion in 3 1/4 cups of water- brought it to a boil until the cubes were dissolved completely). I brought the rice-broth mixture to a boil. Then, lowered the flame and cooked on medium flame, partially covered, until the broth had been absorbed by the rice. Next, I added in the freshly squeezed juice of 1 lemon to give it a beautiful lemony flavour. Mixed it in well and lastly, I garnished it with freshly chopped corriander leaves before serving. My parents and brother absolutely loved it. Thank You for sharing! Will make it again for sure !
     
  2. Wonderful dish. Made it exactly as the directions state with the addition of about a teaspoon if cliantro. Delicious!
     
Advertisement

RECIPE SUBMITTED BY

I would like to let you all know that I am no longer able to review your recipes that I have tried. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site. so I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. So please forgive!!! I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6 grand and glorious grandchildren. I love to cook,in fact you could call it my favorite hobby My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby. My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring...... NOT MY meatloaf but .... My husbands. He is as good a cook as I am,He can cook anything I can cook, and I can cook anything he can cook,but some things I make better,and some He makes better...So we do a lot of compromising at our house.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes