This rice has a mild, pleasant flavor. For color and extra nutrition, I sometimes add a bit of carrot, celery, tomato, peas or corn—whatever I have handy.—Mary Jo Massnick, Stuart, Florida
- 1/2 cup chicken broth
- 1/4 cup uncooked long grain rice
- 1 teaspoon minced fresh parsley
- Salt and pepper to taste
- 1/4 cup shredded cheddar or Swiss cheese
- In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted. Yield: 1 serving.
Originally published as Baked Rice in Taste of Home December/January 2000, p10
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