Brown & Wild Rice With Sweet Potatoes and Tarragon

Here's a simple yet very nutritious side dish to add to your weekly meals.

• 2 Cups Brown & Wild Rice Mix
• 4 Cups Chicken stock
• 1/2 white onion (diced)
• 2-3 Sweet Potatoes (peeled & small diced)
• 3-4 Cups of water (enough to cover the sweet potatoes to boil)
• 1 Bay leaf
• 2-3 Tablespoons fresh Tarragon leaves (pulled from it's stems)
• 1 Tablespoon Olive Oil
• Salt & Pepper

Cook the rice according to packing instructions with chicken stock instead of water for extra flavor add the bay leaf while cooking the rice.

Meanwhile in a sauce pan add 3-4 Cups of water for the sweet potatoes and bring to a boil. Add the sweet potatoes and boil until fork tender ) about 8-10 minutes. Strain and set aside. In a small pan add 1 Tablespoon of olive oil and saute the onions for 4 minutes until soft add the cooled sweet potatoes, season with salt and pepper then add the tarragon leaves. Once rice is done fold in the sweet potatoes mixture to the rice.