1 cup long grain white rice
2 tsp. canola oil
2 Tbs. diced onion
½ cup fine egg noodles
2 ½ cups reduced-sodium chicken broth
¼ tsp. pepper
1 bay leaf
2 Tbs. parmesan cheese
Heat oil in a large skillet over medium heat. Add onion, rice and noodles and cook, stirring constantly, until golden brown. Add broth, pepper and bay leaf. Bring to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed. Remove bay leaf. Stir in parmesan cheese and serve immediately. Serves 4.
I have seen many articles that say canola oil is really not good for you so I would prefer olive oil.