The bright flavors of marinated artichokes and lemon make this rice pilaf great for Easter or as a spring or summer side dish, especially when paired with salmon or chicken.
1 jar (12 oz.) Del Monte® Marinated Artichoke Hearts (do not drain)
1 1/2 cups long-grain white rice
1 cup diced onion
1 tsp. minced garlic
2 cups College Inn® Chicken Broth
1/2 tsp. salt
1 tsp. grated lemon zest
1/4 cup chopped fresh parsley leaves, plus more for garnish
Drain artichokes, reserving 1/4 cup of the marinade. Cut artichokes into thirds.
Bring reserved marinade to a boil in a medium saucepan over medium heat. Continue boiling 2 to 3 minutes until most of the water has evaporated and oil remains. Add rice, onion and garlic; and sauté about 2 minutes until rice smells toasted.
Stir in broth and salt and bring to a boil. Reduce heat to low; cover, and simmer about 15 minutes until rice is tender.
Remove from heat. Add artichokes and lemon zest and fluff with a fork to combine. Cover and let stand 5 minutes to steam. Gently stir in parsley and season to taste with salt. Garnish with parsley.