2 tablespoons of butter or margarine
2 tablespoons of olive oil
1/3 cup of chopped parsley
1/3 cup of chopped celery leaves
1/3 cup of green onions cut into rings
2 cups of rice
2 cups of chicken broth
1/2 cup of diced red bell pepper
to taste with salt and black pepper
3 tablespoons of chopped fresh cilantro
2 tablespoons of butter or margarine
2 tablespoons of olive oil
1/3 cup of chopped parsley
1/3 cup of chopped celery leaves
1/3 cup of green onions cut into rings
2 cups of rice
2 cups of chicken broth
1/2 cup of diced red bell pepper
to taste with salt and black pepper
3 tablespoons of chopped fresh cilantro
In a large saucepan, melt the butter or margarine and olive oil over medium heat
Add the parsley, celery leaves, green onions, and sauté for 2 minutes
Add the rice and cook until lightly browned, stirring occasionally (5-8 minutes)
Add the chicken broth, red bell pepper, salt, and black pepper to taste
Bring to a boil over high heat
Reduce heat to low, cover the saucepan, and cook until the rice is tender
If necessary, add more chicken broth
Remove from heat and stir in cilantro
Serve hot
Serves 8-10 people.
