This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley.

Ingredients

6 serv.

onion, finely chopped↗1⁄3 cup
garlic clove, minced↗1 clove
butter, melted↗1⁄4 cup
chicken broth↗2 cups
long-grain rice, uncooked↗1 cup
salt↗1⁄2 teaspoon
cashews, chopped↗1⁄2 cup
fresh parsley, chopped↗1⁄4 cup

Step-by-step instructions

1
Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
2
Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.

Source: food.com

Original recipe ↗

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