This recipe called for a whole cooking chicken and then you use the stock that the chicken was cooked in. Instead, I left out the chicken and made only the rice and used campbells chicken stock instead.
- 2 cups long grain rice
- 1 tablespoon butter
- 2 teaspoons salt
- 1 tablespoon allspice
- 2 teaspoons cinnamon
- 4cups reserved chicken stock
- 1/4 cup sliced almonds
- 1/4 cup pine nuts
- 113g butter
1. Wash and drain the rice. In a medium pan, melt 1 tablespoon of butter, add the rice and sauté for 2-3 minutes.
2. Mix in the salt, allspice and cinnamon, stir and add the chicken stock. Bring to a boil over high heat. Lower the heat, cover and simmer for 30 minutes or until the rice is tender.
3. While the rice is cooking, sauté the almonds and pine nuts in butter until golden brown, about 3 minutes. Mix into the cooked rice.
- 2 cups long grain rice
- 1 tablespoon butter
- 2 teaspoons salt
- 1 tablespoon allspice
- 2 teaspoons cinnamon
- 4cups reserved chicken stock
- 1/4 cup sliced almonds
- 1/4 cup pine nuts
- 113g butter
1. Wash and drain the rice. In a medium pan, melt 1 tablespoon of butter, add the rice and sauté for 2-3 minutes.
2. Mix in the salt, allspice and cinnamon, stir and add the chicken stock. Bring to a boil over high heat. Lower the heat, cover and simmer for 30 minutes or until the rice is tender.
3. While the rice is cooking, sauté the almonds and pine nuts in butter until golden brown, about 3 minutes. Mix into the cooked rice.
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