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Rice: Cheesy Herb Rice

Source of Recipe

Becky Lowe


Recipe Introduction

"A colorful blend of asparagus and tomatoes mixed with fresh herbs and cheese make this rice dish as pleasing to look at, as it is enjoyable to eat. "

List of Ingredients

1 package (10 oz) frozen asparagus*

2 tablespoons butter

1/2 medium onion, finely chopped

1-2 cloves minced garlic

4-5 roma tomatoes, chopped

3 cups chicken broth

3 cups minute rice

1/2 cup grated Italian blend cheese **

1/4 cup Asiago cheese, grated

chopped fresh basil, for garnish and to taste



Recipe

Place frozen asparagus in microwave safe bowl, cover and cook on high heat 2-3 minutes. Stir, cook 2-3 minutes longer or until firm tender (do not overcook). Set aside.

Melt butter in large saucepan or dutch oven with a lid, add chopped onion and garlic and sauté until onion is cooked. Add tomatoes and heat to simmering. Add broth, bring to a boil, turn heat off, add rice, cover and allow to stand 5-7 minutes. If all moisture has not been absorbed, turn heat back on low. Stir rice and continue to cook until most moisture has been absorbed. Stir in cooked asparagus and Italian blend cheese. Salt and pepper to taste. Sprinkle with chopped fresh basil and grated Asiago cheese, and serve hot.


Notes:

* NOTE: Frozen asparagus may be replaced with approximately 1 pound fresh. By the time asparagus is cleaned and trimmed it will be about 10 ounces. Place fresh asparagus in a microwave bowl, add 2-3 tablespoons water, cover and microwave 3-5 minutes or until firm tender (do not overcook).

** NOTE: Mozzarella cheese may be substituted for Italian blend.

YIELD: 6 Servings