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Cheesy Chicken and Peppers With Rosemary Rice
From a special AJC feature in which readers nominate their favorite home cook.
Nominated by Evita Smith:
"My sister, Erika Curry, has turned food into a passion. [She once had] plans to attend engineering school [but] has learned to take her passion for art into making meal masterpieces. It is always a welcome time in our family when we get to experience one of her meals.”
Hands on time: 10 minutes Total time: Serves: 4
1 tablespoon butter
1 small onion, diced
2 cups long-grain rice
4 to 6 sprigs fresh rosemary
3 cups chicken stock
Salt and pepper to taste
In a large saucepan, melt butter. Add onion and cook until translucent, about five minutes. Add rice and half the rosemary sprigs, stirring constantly. Saute until the rice begins to brown. Remove rosemary sprigs and cover the rice with the chicken stock. Add remaining rosemary sprigs and stir once. When liquid comes to a boil, reduce to a simmer and cover. Cook the rice until it is tender, about 20 minutes (add more stock if necessary). Add salt and pepper to taste. Remove the rosemary sprigs before serving.
Per serving: 391 calories (percent of calories from fat, 9), 8 grams protein, 77 grams carbohydrates, 2 grams fiber, 4 grams fat (2 grams saturated), 8 milligrams cholesterol, 1,645 milligrams sodium.
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