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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I FOUND this pretty rice dish in a salad oil ad in the Ladies' Home Journal back in 1948. It's a favorite not only for its good taste, but for its simplicity of preparation. A potluck and picnic pleaser, this side dish travels well. -Dorothy Lama, Lindsay, California Ingredients:
1 can (28 ounces) diced tomatoes, undrained |
1 cup chopped onion |
1 cup chopped celery |
3/4 cup chopped green pepper |
2/3 cup uncooked long grain rice |
1/3 cup vegetable oil |
1 bay leaf |
1 to 2 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. In a 2-qt. baking dish, combine all ingredients. Cover and bake at 350° for 1 to 1-1/4 hours or until rice is tender, stirring occasionally. Discard bay leaf. Yield: 4-6 servings.
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