2 Cups White Rice (I Love Mahatma Organic)
4 Cups Low Sodium Chicken Stock
1 Medium Onion (Diced)
3 Cloves Garlic (Minced)
1 Carrot (Grated)
Fresh Parsley for Garnish
1.5 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
To a sauce pan add butter, diced onion, shaved carrot and garlic. Cook on medium low until softened about 5 minutes. Add seasonings and stir. Add Stock and bring to a boil, once boiling add rice, stir and cover. Turn heat to low and cook for 22 minutes. Top with fresh parsley. Enjoy!
2 Cups White Rice (I Love Mahatma Organic)
4 Cups Low Sodium Chicken Stock
1 Medium Onion (Diced)
3 Cloves Garlic (Minced)
1 Carrot (Grated)
Fresh Parsley for Garnish
1.5 tsp Salt
1/4 tsp Pepper
1 tbsp Butter
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