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In an oven proof pot, sweat the onions and garlic in the olive oil over medium heat until tender.

Add the rice and stir to coat with oil. Sauté for 2 to 3 minutes.

Add the stock and bring to a simmer, stirring frequently to avoid clumping. Add the parsley and half the cilantro. Cover the pot and place in a 350°F oven; cook until the rice is tender, about 14 to 16 minutes.

Remove from heat and rest for 5 minutes. Add the remaining cilantro and the artichokes; fold into the rice. Adjust seasoning and serve.

Chef’s Notes

This rice dish demonstrates a technique that can be used to add flavor to rice, pasta, risottos, etc. A myriad of Mezzetta® products can be used to change the flavor profile of the meal or side dish.