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Crunchy Lemon Rice
The "crunch" comes from chopped water chestnuts. This is great served with fish.
1/2 cup long grain white rice (uncooked)
1 cup chicken broth
4 to 6 drops red pepper sauce (such as Tabasco)
1 can (8 ounces) water chestnuts, drained and chopped
1/3 cup sliced green onion (about 4 medium green onions)
1 tablespoon finely shredded zest of lemon
In a 2-quart saucepan, heat rice, broth and pepper sauce to boiling, stirring once or twice. Cover and simmer for 14 minutes. Remove from heat. Stir in remaining ingredients. Cover and let stand for 10 minutes. Serve.
Note: Adapted from a recipe in Low-Fat Low-Cholesterol Cooking magazine by Betty Crocker. March 1995.
Servings: 4
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