 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
This is an amazing rice I found nearly 20 years ago. It can be used with SO many recipies. Ingredients:
2 cups uncooked rice (preferably converted) |
2 1/2 cups chicken stock |
1 1/2 tablespoons very finely chopped onions |
1 1/2 tablespoons very finely chopped celery |
1 1/2 tablespoons very finely chopped green peppers |
1 1/2 tablespoons butter, melted |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1 pinch white pepper |
1 pinch ground red pepper (preferably cayenne) |
1 pinch black pepper |
Directions:
1. In a 5 x 9 x 2 1/2 loaf pan, combine all ingredients; mix well.
2. Seal pan with foil.
3. Bake at 350 F until rice is tender, about 1 hour, 10 minutes.
4. Serve immediately.
5. To reheat - use double boiler or warm skillet with unsalted butter.
|
|