Lunch - Brunch - Dinner
- 1 c. Rice, rinse and drained
- 2 c. Chicken Broth
- 2 tbs. Onions, diced
- 1 tbs. Celery, diced
2 tbs. Maine-ly Drizzle Chipotle Extra Virgin Olive Oil
- Salt and Pepper to taste
- ¼ c. Toasted Almonds
Saute onions and celery in Chipotle oil until tender.
Add rice and cook for 2 minutes. Add chicken broth, salt and pepper, and bring to boil.
Cover and place in 350 oven for 17 minutes (or cover and reduce heat on stove top for 17 minutes). Remove from oven and stir in almonds.