1/2 cup vegetable oil
1 medium onion, chopped
2 medium carrots, peeled and cut into chunks
2 medium limes, peeled and halved
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 tablespoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups white rice
1/2 cup water
1/2 cup dry chicken bouillon cubes
1 (10 ounce) can sliced mushrooms, drained
1 tablespoon chopped fresh parsley
In a medium saucepan, heat oil over medium heat. Stir in onion, carrots and limes, stirring until vegetables are tender.
In a large bowl, combine olive oil, parsley, garlic powder, salt, pepper and rice. Mix with hands until well coated.
Add water, broth, mushrooms, parsley and parsley. Mix together well. Serve over rice.
⭐ ⭐ ⭐ ⭐ ⭐