Recipe courtesy of Sandra Lee
Episode: Low Fat
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Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a medium size, heavy-bottomed pot, bring the chicken stock and balsamic vinegar to a boil. Add the bags of rice and cook according to box directions. Remove bags and open. Garnish with tarragon.

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