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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 24 |
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As an avid gardener and occasional cook, I use fresh vegetables and herbs when trying out new recipes on my wife and children. This zesty rice dish always pleases. Ingredients:
6 cups water |
2 tablespoons butter |
3 cups uncooked long grain rice |
2 tablespoons dried parsley flakes |
3 teaspoons dill weed, divided |
2 teaspoons celery salt, divided |
1 cup diced carrots |
1 cup diced fresh tomato |
1 cup diced green pepper |
1 cup diced onion |
1 cup diced celery |
1/4 to 1/2 cup diced hot banana peppers or hot peppers of your choice |
2 tablespoons olive oil |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1/2 cup 2% milk |
2 teaspoons dried basil |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
Directions:
1. In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside.
2. In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt.
3. Divide half of the rice mixture between two greased 11-in. x 7-in. baking dishes. Top with vegetable mixture and remaining rice mixture.
4. Cover and bake at 350° for 45 minutes or until heated through. Yield: 24 servings.
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