1. Rince rice under running water until water runs clear. 2. Bring chicken stock, salt, water and garlic clove to boil in a large saucepan. 3. Add rice and return to boil, stirring lightly. 4. Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed. 5. Clean and slice on a bias the asparagus into 1/2 inch pieces. 6. Remove sauce pan from heat, immediately add asparagus and orange zest. 7. Cover and allow asparagus to steam while rice cools about 5-8 minutes. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
