Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped Onions |
| ½ cup | Green Peppers; chopped |
| ½ cup | Butter; melted |
| 2 \N | Cubes Chicken Bouillon Cube |
| 2 cups | Boiling Water |
| 1 cup | Rice; uncooked |
| ¾ cup | Beer |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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