Ingredients
- 2 cups long grain white rice see notes
- 1 tablespoon olive oil
- 1 cup frozen mixed vegetables
- 2 cloves garlic minced
- 4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 tablespoons butter
- 1 tablespoon fresh minced parsley
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Instructions
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Heat the oil in a large sauce pan over medium heat.
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Once hot, add the rice and cook, stirring often, until the edges are turning golden.
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Stir in the frozen vegetables and garlic and cook for 1 minute more.
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Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
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Turn off the heat and let the pan set, covered, for 10 minutes.
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Remove the lid from the pan and fluff rice with a fork.
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Stir in the butter and parsley and serve.
Tips & Notes:
This recipe calls for uncooked, plain white rice. Do not substitute minute or instant rice in this recipe as it will not work as written.
You may add in up to 2 cups of vegetables with no other changes to the recipe.