Rice With Rosemary

Recipe from Soledad Romero

Adapted by Elaine Louie

Total Time
25 minutes
Rating
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Ingredients

Yield:6 servings
  • 1bay leaf
  • 1tablespoon dried rosemary
  • 2cups converted rice
  • 1small beef bouillon cube
  • 1tablespoon vegetable or olive oil
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

257 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 159 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.

  2. Step 2

    Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

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Credits

Adapted from Soledad Romero

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