CAJUN RICE

I use this recipe if I am serving a fish dish. If you want more of a “dirty” rice you could add a little crumbled pan sausage or hamburger meat before the rice and cook it until almost done before adding the rice. You can also omit the Cajun seasoning and serve this rice as a side dish with other meats.

1 TB. olive oil
1 clove garlic, finely diced
2 – 3 green onions, finely diced
2 TB fresh Italian parsley, finely diced
1 c. long grain rice
2-1/2 c. broth, (vegetable or chicken)
2-3 shakes of Eric’s Cajun seasoning

In a heavy saucepan heat the olive oil and add the garlic, onions and parsley and stir until the onions begin to soften, about 2-3 minutes. Stir in the rice; add the broth and seasoning and stir well. Bring to a boil, cover and reduce heat and cook about 20 minutes or until all the juice has cooked into the rice. Leave the lid on and don’t stir until the end. Remove from heat and leave the lid on at least 5 minutes before serving.