Yield: 6 Servings
|½ cup||Chopped Onions|
|½ cup||Green Peppers; chopped|
|½ cup||Butter; melted|
|2||Cubes Chicken Bouillon Cube|
|2 cups||Boiling Water|
|1 cup||Rice; uncooked|
|¼ teaspoon||Ground Thyme|
Sauté onion and green pepper in butter until tender.
Dissolve bouillon in boiling water; add to onion and green pepper mixture.
Stir in the beer and seasonings.
Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed.
NOTES : Possum Kingdom Lake Cookbook Recipe by: Mrs. James Bachus, Victoria, Texas Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 20, 1998