Description
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
- Virgin Olive Oil
- Ground Rosemary
- White Rice
- Chicken Broth
- Green Onion
- Dried Parsley Flakes
- Garlic Cloves
- Gumbo File
- Ground Red Pepper
- White Wine Vinegar
- Salt
Instructions
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid
- Add the rosemary, garlic, and red pepper
- Then cook the green onions and parsley until soft- 2-3 minutes
- Add rice, and salt, and cook, stirring constantly for 30 seconds
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes
- Add one cup of hot water, add the gumbo fil [or sassafras leaves] and continue to cook until rice is done
- Remove from heat and let sit for 5 minutes
- Stir in vinegar and serve hot