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Serve this tasty rice side dish with roasted chicken or Parmesan Herb Shrimp.
2 tablespoons butter
1 cup rice
2 cups reduced sodium chicken broth
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon McCormick® Black Pepper, Ground
2 tablespoons sliced almonds, lightly toasted
2 tablespoons grated Parmesan cheese
Melt butter in medium saucepan on medium heat. Add rice; cook and stir 3 minutes.
Stir in broth, garlic powder, parsley and pepper. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat.
Stir in almonds and Parmesan cheese.
Prepare as directed. Stir 1 cup frozen peas and 3 slices bacon, cooked and crumbled, into rice during last 5 minutes of cooking.
(Amount per serving)
Not to my liking... not sure if the parm did it for me
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