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“This is a great way to serve rice. The 'green' comes from parsley and green onion. Very tasty and easy! For those saying it needed salt, if you are using a low salt broth of course you should add salt! Also, if you are a salt lover, ADD SALT! It's best to add a little salt to the liquid if you feel the need. See NOTE: Found this in Quick Cooking recipes 2002.  ***NOTE: If you are using chicken broth you may want to add a 1/2 tsp of salt to the pot. Bouillon is already salty and doesn't require any. Likewise with butter. If you are using unsalted and a little salt to the pot. ”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter and oil in skillet and saute rice for about 3 minutes, until rice begins to brown a little. Be very careful not to burn.
  2. Add onion and parsley and saute for another minute or two. Stir constantly during these two steps.
  3. Stir in broth, cayenne and bay leaf.
  4. Bring to a boil.
  5. Reduce heat.
  6. Cover tightly and cook for 15 minutes. DO NOT LIFT THE LID WHILE IT IS COOKING!
  7. Fluff rice with a fork and serve!

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