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Ingredients
1/2 Cup onion, chopped
1/2 Teaspoon dried basil, crumbled
1 Tablespoon vegetable oil
1 Cup converted white rice
1 (15 oz) Can julienned sliced beets, drained, reserve liquid
1 (14 oz) Can chicken broth
1/3 Cup grated Parmesan cheese
Instructions
Cook onion with basil in hot oil in saucepan over medium heat until onion is soft. Add rice and cook for 2 minutes.
Drain beets reserving liquid; set beets aside. Pour chicken broth into 2 cup measuring cup; add reserved beet liquid to measuring 2 1/4 cups total liquid. Add to rice mixture.
Cover; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed. Gently stir in beets and cheese.