1/3 cup Chicken stock, made without salt or fat
1/3 cup Green onion, chopped
pinch freshly ground black pepper
1/3 cup Rice, white, uncooked
Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE:
If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.
VARIATIONS:
Rice made with fish stock can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.
Makes 4 servings.
Calories 115 Fat 1 g Carbs 25.5 g Fiber 0.7 g.