Rice With Rosemary

Recipe from Soledad Romero

Adapted by Elaine Louie

Published January 11, 1994

Total Time
25 minutes
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—Elaine Louie

Featured in: From One Island, a Savory Blend of Three Cultures

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Ingredients

Yield:6 servings

  • 1 bay leaf

  • 1 tablespoon dried rosemary

  • 2 cups converted rice

  • 1 small beef bouillon cube

  • 1 tablespoon vegetable or olive oil

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

52 grams carbs; 257 calories; 2 grams monosaturated fat; 3 grams fat; 159 milligrams sodium; 4 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan combine two cups of water, the bay leaf and rosemary and bring to a boil. Add rice, bouillon cube, oil and salt. Return to a boil and reduce heat to low. Simmer, covered, for 10 minutes.

  2. Step 2

    Stir rice with a fork. Simmer, covered, for another 10 minutes or until liquid is absorbed.

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Credits

Adapted from Soledad Romero

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