Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Uncooked rice |
2½ cup | Chicken broth |
1 teaspoon | Seasoned salt |
¼ cup | Melted butter |
½ cup | Green pepper; slivered |
½ cup | Green onions w/tops; chopped |
3 tablespoons | Diced pimiento |
Cook rice in broth with seasoned salt. Saute onions and pepper in butter until tender. Add rice. Add pimiento and serve.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .