Gumbo-style rice
6 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White rice, preferably converted |
| 2½ | cup | Chicken stock, homemade or canned |
| 1½ | teaspoon | Onions, very finely chopped |
| 1½ | teaspoon | Celery, very finely chopped |
| ⅛ | teaspoon | Garlic powder |
| 1½ | teaspoon | Green bell pepper, very finely chopped |
| 1½ | teaspoon | Butter (unsalted), melted |
| ½ | teaspoon | Salt |
| 1 | pinch | White pepper |
| 1 | pinch | Cayenne |
| 1 | pinch | Black pepper |
Directions
Preheat the oven to 350 degrees F. Combine all the ingredients in a 5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.
NOTES:
* A basic steamed rice for gumbo dishes -- If you are making the gumbo for appetizer servings, make a ⅓ recipe. If you make this ahead, leave out the bell peppers, since they sour quickly.
* You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter.
: Difficulty: easy.
: Time: 5 minutes preparation, 70 minutes cooking.
: Precision: measure the ingredients.
: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday
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