- 3 Tbsp butter, divided
- 1/2 cup chopped pecans
- 1 cup uncooked long grain rice
- 2 cups chicken broth
- 1 Tbsp dried minced onion flakes
- 1/4 tsp salt
- 1/8 tsp dried thyme
- 1/8 tsp pepper
- 2 Tbsp dried parsley
In a large skillet, melt 1 Tbsp butter. Add pecans and sauté 8 minutes or until lightly browned. Remove pecans from skillet and set aside.
Melt remaining 2 Tbsp butter in pan. Add rice. Sauté for 3-4 minutes, until rice starts to brown. Add chicken broth, onion flakes, salt, thyme and pepper. Stir. Bring mixture to a boil; cover and reduce heat to a simmer. Cook 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and stir in pecans and parsley.
CONNECT WITH PLAIN CHICKEN