1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
1/4 teaspoon salt
1/2 cup sun-dried tomatoes in oil, drained, chopped
10 fresh large basil leaves, chopped + more, for garnish
1/2 cup Parmesan cheese, shredded
Use large, deep skillet or a large sauce pan.
Add chicken broth, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, on low boiling simmer, until the rice is cooked through. If the rice absorbs all of the broth but is still tough, add about 1/2 cup water to the rice, cover with lid, and cook on low simmer until all water is absorbed, and the rice is cooked and tender in texture.
Remove the skillet from heat. Add 1/2 cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and 1/2 cup of shredded Parmesan cheese to the skillet with rice. Mix everything. Taste, and add more salt or olive oil from the sun-dried tomato jar, to taste.