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Ingredients35 m servings 166
Original recipe yields 6 servings
- Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
- Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.
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Per Serving: 166 calories; 4.9 27.1 3 2 594 Full nutrition
ReviewsRead all reviews 2
Thanks for the recipe. For my take I added my favorite Greek Vingerette salad dressing and water to start. Added some green olives and cucumber and tomatoes as well. Enjoy!