1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. In a medium saucepan, bring broth to a boil. Reduce to a simmer.
3. Heat a large sauté pan over medium high heat. Add the oil and sauté onion, garlic and bell peppers then cook until soft and fragrant, about 2-4 minutes.
4. Push vegetables to side of pan and add rice to the empty side of the pan. Cook rice for 2-3 minutes, stirring constantly until grains of rice start to become clear.
5. Stir in carrots and ½ cup broth.
6. Stir mixture constantly until moisture is absorbed.
7. Keep adding broth ½ cup at a time until all moisture is absorbed and only ½ cup of broth remains.
8. Add last ½ cup broth and sliced asparagus. Cook for 4-5 minutes until asparagus is bright green and all broth is absorbed.
9. Stir in parmesan cheese and parsley.
10. Serve immediately.
Ingredients
Directions
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. In a medium saucepan, bring broth to a boil. Reduce to a simmer.
3. Heat a large sauté pan over medium high heat. Add the oil and sauté onion, garlic and bell peppers then cook until soft and fragrant, about 2-4 minutes.
4. Push vegetables to side of pan and add rice to the empty side of the pan. Cook rice for 2-3 minutes, stirring constantly until grains of rice start to become clear.
5. Stir in carrots and ½ cup broth.
6. Stir mixture constantly until moisture is absorbed.
7. Keep adding broth ½ cup at a time until all moisture is absorbed and only ½ cup of broth remains.
8. Add last ½ cup broth and sliced asparagus. Cook for 4-5 minutes until asparagus is bright green and all broth is absorbed.
9. Stir in parmesan cheese and parsley.
10. Serve immediately.