Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Bell pepper; chopped |
| 1 small | Onion; chopped |
| ⅔ \N | Stick butter |
| 1 cup | Rice; uncooked |
| 1 can | (10-oz) chicken broth; undiluted |
| 1 can | (small) sliced mushrooms; drained |
| 1 medium | Jalapeno pepper; chopped |
Saut‚ on:on and bell pepper in margarine or butter. Add rice, stir. Add chicken broth. Stir in mushrooms and Jalapena pepper. (Needs no salt or black pepper for taste.) Bring to a boil and cook for 5 minutes. Cover, reduce heat and cook for 15 minutes. Remove from heat, leave cover on for 10 minutes. Fluff with fork and serve.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .