Scallion Rice

Prep Time:
10 mins
Total Time:
40 mins

Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.


  • 1 tablespoon olive oil

  • 4 scallions, thinly sliced

  • 1 ½ cups long-grain rice

  • 1 can (14.5 ounces) reduced-sodium chicken broth

  • Coarse salt and ground pepper

  • cup chopped (packed) fresh cilantro leaves


  1. In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.

  2. Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

  3. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.

  4. Fluff with a fork; fold in cilantro.

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