- 2 tablespoons [30 mL] oil
- 1 medium onion, chopped
- 1/2 cup [125 mL] thin carrot slices
- 3/4 cup [190 mL] white long grain rice
- 1 1/4 cups [310 mL] water
- 2 teaspoons [10 mL] chicken broth concentrate powder
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- Heat oil into a medium heavy casserole over medium-high heat.
- Stirring, cook together chopped onion and carrot slices for 2 minutes.
- Mix in rice.
- Pour in water, add chicken broth concentrate powder, and bring to a boil over high heat.
- Immediately lower heat to low.
- Cover and leave rice to simmer slowly for 20 to 25 minutes, until liquid is competely absorbed.
- Stir before serving.
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