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Categories:
onion water margarine long grain white rice chicken broth unsalted peanuts cayenne pepper green onion salt
Viewed: 35 - Published at: 6 years agoIngredients
- 14 cup onion, sliced or diced
- 2 tablespoons water
- 1 teaspoon margarine or 1 teaspoon butter
- 12 cup enriched long grain white rice, uncooked
- 1 cup low-sodium low-fat chicken broth
- 2 tablespoons unsalted peanuts, chopped
- 12 teaspoon cayenne pepper
- 1 green onion, sliced
- salt and pepper
Method
- *Preheat oven to 400 degrees.
- Cook onion with water in a nonstick skillet for 5 minutes; Add margarine and rice and cook several seconds until rice is coated with margarine.
- Add chicken broth and bring to a simmer; Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed.
- Meanwhile, line a baking tray with foil and place chopped peanuts on foil and sprinkle with cayenne.
- Toast in oven 5 minutes (*I also just use a skillet to toast the peanuts).
- When rice is cooked, stir in peanuts and green onions; Add salt and pepper to taste.
