Pink Rice With Parmesan Recipe

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Pink Rice with Parmesan

Lynnda Cloutier


Renny Darling

pinch tips: Non-Stick Rice Every Time




1 cup long grain rice
1 can chicken broth, 10.5 oz
3/4 cup water
2 t. oil
1 tomato, peeled, seeded and chopped (i use 1 canned stewed tomato)
1 t. tomato sauce
2 t. chopped chives
1 t. chopped parsley
1/4 cup grated parmesan cheese

Directions Step-By-Step

In a pan, mix first 8 ingredients and stir until nicely mixed. Cover pan and
simmer mixture until rice is tender and liquid is absorbed, about 30 to 35
minutes. Stir in cheese just before serving. Serves 6
Note: Rice can be made earlier in the day and heated at serving time. Stir in
the cheese just before serving.
Source: Renny Darling

About this Recipe

Course/Dish: Rice Sides