Parmesan Sage Rice

• 1 cup long grain white rice
• 2 tablespoons oil
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic salt
• 2 cups chicken broth
• 2 tablespoons grated parmesan cheese
• 1 teaspoon sage
• 1 teaspoon parsley
• 1/2 teaspoon ground pepper

1. Add rice, oil, cayenne and garlic salt to a medium sauce pan. Put temperature on medium and saute, stirring constantly, until the rice is evenly covered with the oil. You want to saute it at least 5 minutes to make the rice have a crispier (but not crunchy) texture when it's all finished.
2. Add the chicken broth. Bring to a boil, then cover, turn down to low and let simmer for 15 minutes.
3. After 15 minutes check it to make sure it's not too crunchy. If it is, just add a little more water and let it simmer longer.
4. Remove from heat.
5. Add Parmesan, sage, parsley and pepper and mix it up until Parmesan "disappears" into the rice.
6. Add more of whatever you like to taste. It should be salty enough with the garlic salt, chicken broth and Parmesan, so be careful about that.

long grain white rice, oil, cayenne, garlic salt, chicken broth, parmesan cheese, sage, parsley, ground pepper

Taken from www.food.com/recipe/parmesan-sage-rice-376592 (may not work)