Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Long-grain rice -- uncooked |
1 cup | Chopped celery |
¾ cup | Chopped onion |
⅓ cup | Margarine or butter |
2½ cup | Water |
1 pack | Chicken noodle soup, packet |
\N \N | Dry 2 to 2 1/2 oz |
2 tablespoons | Fresh parsley -- minced |
½ teaspoon | Dried thyme |
¼ teaspoon | Sage -- rubbed |
¼ teaspoon | Pepper |
1 tablespoon | Pimientos -- chopped |
\N \N | Optional |
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 min. Stir in the pimientos if desired. Remove from heat and let stand, covered for 10 min. Yield 6 servings.
Recipe By : Taste of Home