- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cups water
- 2 teaspoons dried dill weed, or to taste
- 2 teaspoons poultry seasoning, or to taste
- 1 tablespoon dried parsley
- ground black pepper to taste
- 2 tablespoons chicken bouillon, or more to taste
- 1 1/2 cups long grain white rice
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
04/08/2018
recipepes.com
Traditional Rice Stuffing, recipe
PT15M
PT1H
5
455 calories
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