Easy Flavored Rice (Soy, Fish, Milk, Nut, Wheat and Egg-Free)

I cannot say that this recipe is necessarily mine, though the dried parsley is my tweak, but I cannot give exact credit to anyone in particular either because the idea of using broth instead of water has been around for ages (If anyone out there knows the exact origin, please let me know and I'll amend this! Thanks!). What I can say about this recipe, though, is that it is very easy and very adaptable. It is great as is for sides or to give more flavor to rice that you want to add to other recipes. I think you will find it invaluable! :)

Please note that this recipe is only soy if you use all soy-free ingredients, and is also fish, milk, nut, wheat and egg-free.

Easy Chicken Flavored Rice

Easy Flavored Rice

Minute/Instant Rice (white or brown - your choice)

Soy-Free Broth/Stock of choice (I recommend using Kitchen Basics)

Dried parsley (optional)

1. Cook the minute/instant rice according to the box directions EXCEPT use the broth/stock in place of the water.

2. After the rice has cooked for its 5 minutes, stir in dried parsley to taste (anywhere from 1 teaspoon to 1 Tablespoon should be sufficient) BEFORE you let it rest for the recommended 5 minutes.

Variations:

• Spanish Rice: If following the 2 servings directions on the box: Bring 1 Cup chicken broth/stock and 1/2 to 1 Cup soy-free salsa (any heat) to a boil, stir in your 1 Cup rice and return mixture to a boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and stir in parsley (if using), cover and let stand for 5 minutes. Fluff lightly with fork and serve.
• Chicken Almond Rice: Cook the rice using chicken broth/stock and stir in toasted slivered almonds (amount based on personal preference, but I'd say 1/2 to 1 Cup per 2 servings should be more than adequate) either with the parsley or right before serving depending on how much crunch you want them to have. (Note that this version is NOT nut-free.) To toast almonds: Toast them either on the stove in a heavy, ungreased skillet over medium heat until golden brown OR spread them in one layer on an ungreased, shallow baking pan and cook at 350^oF for 10 to 15 minutes, stirring occasionally until the almonds are golden brown.

(This recipe was originally posted on my original site, Natural and Free.)