Yield: 4 Servings
|1 small||Bell pepper; chopped|
|1 small||Onion; chopped|
|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, .