1. Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil. 2. Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
