Makes 10 servings.

INGREDIENTS

  • 6cups canned low-salt chicken broth
  • 2teaspoons salt
  • 3cups long-grain white rice
  • 1/2cup chopped fresh italian parsley
  • 1/2cup (1 stick) butter

    DIRECTIONS

    Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.