Italian Chicken Rice Pilaf

Ingredients

1 3/4 cups long grain white rice

2 TBSP vegetable oil

1 TBSP dried onion flakes

2 tsp dried parsley flakes (optional)

1 1/4 tsp salt

1/4 tsp black pepper

1 tsp marjoram, dried

1 tsp Italian seasoning

1 tsp granulated garlic *

1/4 tsp turmeric (optional – this gives the rice a golden yellow color)

1 quart gluten-free chicken broth **

1 bay leaf

* Do not use garlic powder as the flavor will be too intense.

** Look for package markings that show the letters "GF" enclosed in a circle or the words "gluten-free" to verify the chicken broth is safe to consume.

Cookware

12-inch skillet with lid

Small bowl

Instructions

1. Add the rice and the oil to the skillet. Stir to coat the rice with the oil.

2. Add the dried onion, parsley flakes, salt, pepper, marjoram, Italian seasoning, granulated garlic, and turmeric to the small bowl. Stir to combine.

3. Add the mixed seasonings to the skillet. Stir to coat the rice with the seasonings.

4. Add the chicken broth to the skillet. Stir to combine.

5. Add the bay leaf to the skillet and submerge it below the broth. Cover the skillet with the lid. Heat the broth to a boil on medium-high heat then reduce the heat to a gentle simmer.

6. Simmer gently with the lid on until the rice is just about done (tender but still a little chewy) and almost all of the water is absorbed (about 20 minutes).

7. When the water is nearly all absorbed turn off the heat. Keep the lid on the rice so that it can continue to steam and absorb the remainder of the water.

8. When the rice has absorbed all of the water remove the bay leaf. Fluff the rice with a fork. Put the lid back on the skillet and keep the rice covered until serving time.

9. Refrigerate leftovers if necessary. Leftover rice may be reheated in the microwave with a teaspoon or two of water to moisten it.