Elswet's Rosemary Rice

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This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork and beef!)! . If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.

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Steps

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Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.

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Add the rosemary , garlic , and red pepper.

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Then cook the green onions and parsley until soft- 2-3 minutes.

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Add rice , and salt , and cook , stirring constantly for 30 seconds.

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Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.

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Add one cup of hot water , add the gumbo fil [or sassafras leaves] and continue to cook until rice is done.

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Remove from heat and let sit for 5 minutes.

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Stir in vinegar and serve hot.

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Ingredients

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virgin olive oil, ground rosemary, white rice, chicken broth, green onion, dried parsley flakes, garlic cloves, gumbo file, ground red pepper, white wine vinegar, salt