1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid. 2. Add the rosemary, garlic, and red pepper. 3. Then cook the green onions and parsley until soft- 2-3 minutes. 4. Add rice, and salt, and cook, stirring constantly for 30 seconds. 5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes. 6. Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done. 7. Remove from heat and let sit for 5 minutes. 8. Stir in vinegar and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
