Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat the oil in a large sauce pan over medium heat.
Step 2
Once hot, add the rice and cook, stirring often, until the edges are turning golden.
Step 3
Stir in the frozen vegetables and garlic and cook for 1 minute more.
Step 4
Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Step 5
Turn off the heat and let the pan set, covered, for 10 minutes.
Step 6
Remove the lid from the pan and fluff rice with a fork.
Step 7
Stir in the butter and parsley and serve.
Your folders
allrecipes.com
4.7
(18)
30 minutes
Your folders
epicurious.com
4.4
(4)
Your folders
knorr.com
35 minutes
Your folders
maangchi.com
5.0
(210.6k)
15 minutes
Your folders
simplyquinoa.com
4.0
(13)
10 minutes
Your folders
thewoksoflife.com
5.0
(1)
10 minutes
Your folders
bettycrocker.com
Your folders
justonecookbook.com
5.0
(3)
45 minutes
Your folders
bonappetit.com
4.9
(15)
Your folders
allrecipes.com
4.6
(80)
30 minutes
Your folders
lazycatkitchen.com
5.0
(4)
20 minutes
Your folders
taste.com.au
4.4
(9)
20 minutes
Your folders
hipfoodiemom.com
4.8
(6)
35 minutes
Your folders
196flavors.com
5.0
(1)
20 minutes
Your folders
americastestkitchen.com
4.5
(80)
Your folders
thekitchn.com
5.0
(1)
Your folders
myplate.gov
Your folders
thespruceeats.com
Your folders
ramonascuisine.com
5.0
(34)
25 minutes