Rachael Ray: Rachael's Daytime Talkshow
Rice
Use leftover rice in Rach's Spanish Stuffed Peppers.
Ingredients
- 3 1/2 cups chicken stock
- 2 cups long-grain white rice
- 1 bay leaf
Related Recipes:
- Spanish Stuffed Bell Peppers
- Rice Pilaf
- Jalapeño Rice
- Spanish Chicken and Rice
- Red Beans and Rice Stoup
Recipe Categories:
Yields: 6 servings
Preparation
Place a medium-sized saucepan over medium-high heat with the chicken stock. Bring to a boil, add rice and bay leaf, and stir. When stock returns to a boil, cover and reduce heat to a simmer. Cook 18 minutes, until rice is tender. Remove rice from heat and fluff with a fork.
© MMIX KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017
917.332.3100