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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoons butter or margarine |
1/3 cup diced onion |
1/4 cup diced carrot |
1/4 cup diced celery |
1 1/2 cups uncooked long-grain rice |
1 (10 1/2-ounce) can condensed chicken broth, undiluted |
1 1/3 cups water |
1/4 cup diced red or green bell pepper |
1/4 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
garnishes: red bell pepper stars, fresh parsley sprigs |
Directions:
1. Place first 5 ingredients in a 13- x 9-inch baking dish.
2. Bake at 400° until butter melts. Stir gently until vegetables and rice are coated. Add broth and next 5 ingredients.
3. Bake, covered, at 400° for 50 minutes or until liquid is absorbed. Press mixture into a 1/2-cup measuring cup, and invert onto individual plates. Garnish, if desired.
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