- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
- 2 2/3 cups chicken stock
- 1 1/2 teaspoon grated orange rind
- 1/4 teaspoon each of salt and pepper
- 1 1/3 cup rice
- 1 carrots grated
In saucepan, bring chicken stock, orange rind, salt and pepper to boil; stir in rice and carrot. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, 25 minutes. Fluff with fork.