1 (14-ounce) can fat-free, lower-sodium chicken broth
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
How to Make It
Heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 2 minutes. Add rice; sauté 1 minute. Stir in salt and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in parsley and thyme.
I ran out of shallots, but I had leeks, so that's what I used. I upped the salt a little, too, but otherwise made this as written. I served it with CL's Braised Pork with Tangy Shallot Sauce and it was perfect and SO easy!