Recipe courtesy of Food Network Kitchen
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
4 servings

Ingredients

Directions

Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

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Buffalo Chicken Enchiladas

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