Rice
Use leftover rice in Rach's Spanish Stuffed Peppers.
Ingredients
- 3 1/2 cups chicken stock
- 2 cups long-grain white rice
- 1 bay leaf
Yields: 6 servings
Preparation
Place a medium-sized saucepan over medium-high heat with the chicken stock. Bring to a boil, add rice and bay leaf, and stir. When stock returns to a boil, cover and reduce heat to a simmer. Cook 18 minutes, until rice is tender. Remove rice from heat and fluff with a fork.
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