Red as a Beet Rice

Yield: 4 servings

Ingredients

• 1/2 cup chopped onion
• 1/2 teaspoon dried basil, crumbled
• 1 tablespoon vegetable oil
• 1 cup converted white rice
• 1 (15 ounce) can julienned sliced beets, drained, reserve liquid
• 1 (14 ounce) can chicken broth
• 1/3 cup grated Parmesan cheese

Instructions

1. Cook onion with basil in hot oil in saucepan over medium heat until onion is soft.
2. Add rice; cook for 2 minutes.
3. Drain beets reserving liquid; set beets aside.
4. Pour chicken broth into 3 cup measuring cup; add reserved beet liquid to measuring cup to equal 2 1/4 cups total liquid. Add to rice mixture. Cover; bring to boil. Reduce heat; cover and simmer for 20 to 25 minutes or until liquid is absorbed.
5. Gently stir in beets and cheese.