Serves

6

Prep time 10 minutes

Cook time 25 minutes

Ingredients

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

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Directions

  1. Drain artichokes, reserving 1/4 cup of the marinade. Cut artichokes into thirds.

  2. 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.

  3. Stir in broth and salt and bring to a boil. Reduce heat to low; cover, and simmer about 15 minutes until rice is tender.

  4. 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.

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