Yield: 6 servings
Measure | Ingredient |
---|---|
1 medium | Onion, chopped |
½ medium | Green pepper, chopped |
½ cup | Finely diced celery |
2 tablespoons | Butter or margarine |
1 cup | Raw rice |
2 \N | Chicken bouillon cubes |
9 ounces | Devilled ham (canned) |
3 cups | Boiling water |
\N \N | Chopped parsley |
Saute first 3 ingredients in butter for 2-3 minutes. Place mixture in 1½ quart casserole with remaining ingredients, except parsley. Mix with fork. Cover and bake for 45 minutes in pre-heated moderate oven at 350F, stirring twice at 15 minute intervals, or until rice is tender. Sprinkle with parsley.
Origin: Women's Circle, Creative Cooking Shared by: Sharon Stevens, Feb/94