This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don’t have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you’re serving) bulion cubes melted within.
Ingredients: [‘virgin olive oil’, ‘ground rosemary’, ‘white rice’, ‘chicken broth’, ‘green onion’, ‘dried parsley flakes’, ‘garlic cloves’, ‘gumbo file’, ‘ground red pepper’, ‘white wine vinegar’, ‘salt’]
Quantity of Ingredients: [“2 teaspoons virgin olive oil”,”1 teaspoon ground rosemary”,”1 1/2 cups white rice”,”1 (16 ounce) can chicken broth”,”1/2 cup minced green onion”,”1 tablespoon dried parsley flakes”,”2 garlic cloves, minced “,”1/2 teaspoon gumbo file or 6 sassafras leaves”,”1/2 teaspoon ground red pepper”,”1 tablespoon white wine vinegar”,”1/4 teaspoon salt”]
Number of Servings: 4
Steps: [‘Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.’, ‘Add the rosemary, garlic, and red pepper.’, ‘Then cook the green onions and parsley until soft- 2-3 minutes.’, ‘Add rice, and salt, and cook, stirring constantly for 30 seconds.’, ‘Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.’, ‘Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.’, ‘Remove from heat and let sit for 5 minutes.’, ‘Stir in vinegar and serve hot.’]