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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a delicious recipe from The Lady & Sons Savannah Country Cookbook. We had this a few nights ago and the whole family enjoyed it immensely. Great doubled for a potluck supper side dish! If you're concerned (as I was) with the fact that raw rice is put into an uncovered 9x13, no worries. It turned out just fine. Ingredients:
1 large onion, chopped |
1 large bell pepper, chopped |
8 tablespoons butter |
4 -5 chicken bouillon cubes |
1 cup uncooked white rice |
2 cups water |
ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion and bell pepper in butter.
3. Add bouillon cubes.
4. Stir until dissolved.
5. Combine rice and water and add to mixture.
6. Pour into a 13x9 baking dish.
7. Sprinkle with pepper.
8. Bake for 45 minutes.
9. Goes great with baked or fried chicken.
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