1 tablespoon butter
1 cup uncooked long grain parboiled rice
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/4 cup water
2 tablespoons low-sodium soy sauce
1 can (8 1/2 ounces) sliced water chestnuts, drained
1/2 cup chopped green onions

Melt the butter in a medium saucepan over medium-high heat until melted. Add the rice, garlic and ginger. Cook and stir for 3 minutes or until the rice is golden brown. Add the broth, water and soy sauce; bring to a boil. Reduce heat and cover. Simmer for about 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat; stir in the water chestnuts and green onions.

Servings: 4

Submitted by: Canned Food Alliance