Green Rice

Lightly coat a medium saucepan with non-fat cooking spray and place over medium heat. Add the minced garlic cloves and diced onion, sautéing for 2-3 minutes until softened and fragrant.

Pour in the low-sodium chicken broth and bring to a gentle boil over medium-high heat. Season the broth with cayenne pepper to taste, stirring to combine.

Add the long-grain rice to the seasoned broth and stir once to distribute evenly. Reduce the heat to low and cover the saucepan with a tight-fitting lid.

Simmer the rice over low heat until it is tender and has absorbed a portion of the broth, approximately 18-20 minutes. Avoid lifting the lid during cooking to retain steam.

Remove the saucepan from heat and let the rice rest, covered, for 5 minutes to finish cooking through residual steam.

Fluff the rice gently with a fork and taste the broth, adjusting seasoning with additional cayenne pepper if desired. Ladle into bowls, ensuring each serving contains both rice and a generous amount of the pale green consommé.