In a large saucepan with olive oil, I added chopped onion, sliced garlic and finely chopped parsley. Then I added 2 cups of rice and 3 1/2 cups of organic free-range chicken broth. Cooked for about five minutes and then simmered for another fifteen.
I seasoned the rice with salt and pepper. Added a cup of peas and sliced almonds and cooked for another five minutes. Topped with organic chicken breast cooked on a separate pan.
Dinner is served!
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