Category: Rice, Chicken
Yield: 4 servings
1 c Long-grain rice 1 c Chicken broth, heated
Water 1 c Water
1 tb Oil 1 ts Hungarian paprika
1/2 ts Salt 1/4 ts Pepper
Place rice in a bowl and cover with cold water. Let stand 30 minutes, then
drain in a colander. Heat oil with salt in wok. Add rice and cook, stirring
until grains are coated with oil. Pour in heated broth and water. Add
paprika and pepper. Stir to blend. Bring to a full boil. Cover, lower heat
and simmer 12 to 15 minutes or until rice is tender and almost all liquid
had been absorbed. Remove wok from heat and let stand, covered, for 10 to
12 minutes or until all liquid has been absorbed.
Makes 4 to 6 servings.
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