Yield: Yields 8 cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe goes with so many different entrees and it’s easy, quick to make and delicious. I used all broth and I lightly browned the rice and sprinkled with minced fresh parsley. Yum!
This rice is delicious! I made this for a dinner party and it got rave reviews.
This is a very good and easy side dish, perfect with a sauced main course. I prefer to use all chicken broth instead of half broth, half water. I also added fresh thyme. This is a good recipe to have on hand for last minute meals.
This was very good. I used chicken-tomato flavored bullion cubes for the broth and added fresh chopped parsley to the almonds at the end! Easy!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.