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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from a cookbook that I got as an engagement gift in 1967. It is from the McCall's Cookbook that was published in 1963. My copy actually fell apart and I had to get another copy on-line. I thought I was a gourmet cook when I made this and so did Peter Pan and our friends who I served it to. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 1/2 cups precooked rice, like minute rice |
1 chicken bouillon cube |
1 cup boiling water |
1/2 teaspoon salt, i don't use because the bouillon is salty enough |
1 (5 ounce) can boneless chicken, chopped |
1 (7 ounce) can corn, drained |
2 tablespoons pimientos, i don't use |
Directions:
1. Melt butter in medium skillet.
2. Saute rice, stirring frequently, until golden brown.
3. Add remaining ingredients, mixing well.
4. Cook tightly covered over low heat for 5 minutes.
5. Serve with sliced tomatoes, if desired.
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