I wanted to find a rice recipe that was quick and easy. I adapted this recipe from The Kitchen Witch a little bit because I didn’t have spinach on hand. It was a nice change from regular rice and I loved that it added veggies to the mix. My son especially liked this rice and had second helpings. I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly together.
Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!
Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.