| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Rice, Cajun | 2 | Servings |
INGREDIENTS
| 1/3 | c | Chicken stock – made without salt or fat |
| 1/3 | c | Green onion – chopped pinch freshly ground black pepper |
| 1/3 | c | Rice – white, uncooked |
INSTRUCTIONS
PREPARATION: Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes. NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer. VARIATIONS: Rice made with fish stock (see recipe page 89) can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice. Calories 115.0 Protein 234.0 g Carbohydrates 25.5 g Dietary Fiber 0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol 0.0 mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94
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