 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
MY MOTHER-IN-LAW always served green rice with her chicken casserole. She was a great cook, and the local newspaper featured her several times as cook of the week . This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers. -Nancy Beatty, Springfield, Illinois Ingredients:
1/2 cup thinly sliced green onions with tops |
2 tablespoons butter |
1-1/2 cups chicken broth |
2/3 cup uncooked long grain rice |
1/4 cup finely chopped green pepper |
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes |
dash pepper |
1/4 cup shredded cheddar cheese, optional |
Directions:
1. In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted. Yield: 2-3 servings.
|
|