Eatwell Farmhouse Kitchen

I love rice cooked with our chicken stock.  There is so much flavor, and when I add a load of sauteed veggies, the starch becomes so much more.  You can add a few cherry tomatoes or an heirloom tomato to this if you like.

2 cups Organic Jasmine Rice

4 cups Eatwell Chicken Stock

Salt and Pepper

2 TB Butter

Lunchbox Peppers, you can use the entire box if you like, but 1/2 is probably sufficient, chopped fairly small

1 Onion, chopped

1/4 bunch of Parsley, finely chopped

1/4 bunch of Rosemary, finely chopped


In a heavy bottomed sauce pan heat the butter.  Sauté the onions, and lunchbox peppers until the onions turn a bit glassy.  Add the rice and cook on medium heat, stirring constantly so it doesn’t burn, until the rice smells nice and nutty.  Add the stock, herbs, salt and pepper and cook following your preferred method for cooking rice.