Toasted Rice

1. 1

   Melt 4 tablespoons butter in a pot over medium-high heat.

2. 2

   Stir in 2 cups converted long-grain rice, 1 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring until the rice is golden, about 5 minutes.

3. 3

   Add 2 cups each chicken broth and water, bring to a simmer, then cover and cook over low heat, 15 minutes.

4. 4

   Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.