Chicken Broth Rice
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Long grain converted rice||2 Cup (32 tbs)|
|Ground red pepper/Dash of red pepper sauce||1 Pinch|
|Chicken broth||3 Cup (48 tbs)|
|Toasted sliced almonds/Sliced pimientos / sliced mushrooms, sauteed||1 Tablespoon|
Melt 2 tablespoons butter in saucepan over medium-high heat.
Add onion and saute until soft, about 3 to 5 minutes.
Add rice and stir until well coated.
Blend in salt and red pepper or sauce.
Add broth and bouquet garni and bring to boil.
Reduce heat, cover and simmer until rice is tender and broth is absorbed, about 25 to 30 minutes.
Discard bouquet garni.
Add remaining butter and almonds, pimientos or mushrooms and toss lightly until butter is melted.
Turn into dish and serve.