Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth (or vegetable broth)
  • 1 cup Jasmine rice (, uncooked, or use any rice that says on the package that it takes 15 minutes to cook it)
  • 1/4 teaspoon salt
  • 1/2 cup sun-dried tomatoes (in oil, drained, chopped)
  • 1/4 cup fresh basil leaves (, chopped + more, for garnish)
  • 1/2 cup Parmesan cheese (shredded)

Instruction

  • Use large, deep skillet or a large sauce pan.
  • Add chicken broth, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, on low boiling simmer, until the rice is cooked through. If the rice absorbs all of the broth but is still tough, add about 1/2 cup water to the rice, cover with lid, and cook on low simmer until all water is absorbed, and the rice is cooked and tender in texture.
  • Remove the skillet from heat. Add 1/2 cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and 1/2 cup of shredded Parmesan cheese to the skillet with rice. Mix everything. Taste, and add more salt or olive oil from the sun-dried tomato jar, to taste.
  • Garnish with more fresh basil.