Rice really was nice! Actually, it was great! This past week our local weathermen did indicate in their forecasts that we could get temps in the 90°F range and it could stay around for a heat wave. The first day our thermometer read 98°F, so we spent as little time as possible outside. The next two 90°F + days also brought an appreciation of our A/C during our first heat wave of the summer! My kitchen remained as cool as possible. It was the time to locate a container of Chicken Florentine a la Slow Cooker in the freezer and defrost it overnight in the fridge. An easy dinner for one hot evening!
Any season of the year we always enjoy this Slow Cooker/Crock Pot dinner. Extra portions are placed in our freezer for busy days... Usually, I serve the defrosted & reheated Chicken Florentine over No Yolk Noodles, but for some reason Rice sounded delicious. Yum! It was! The extra cooked Rice? It was used in another tasty dinner over the weekend. :)
1 Cup White Rice - I use Uncle Ben's.
1 can (14.5 oz.) College Inn Chicken Broth Light & Fat Free
1.5 oz. Cold Water
3/4 teaspoons Salt
2 teaspoons Dried Parsley
***Use 2 Qt. saucepan with lid.
- Add 1 Cup Rice to 2 qt. saucepan.
- Add Chicken Broth + Cold Water to equal 16 oz.
- Add 3/4 teaspoon Salt and Parsley.
- Stir all.
- Bring to a boil. Reduce heat to simmer and cover with lid.
- Simmer 14 Minutes.
- Remove from heat + burner.
- Do not remove lid.
- Let stand 20 Minutes.
- Fluff with fork and serve.
Chicken Broth + Parsley add delicious flavorings to Rice!