Rice supreme
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine | |
| 1 | large | Onion; chopped |
| 1 | cup | Diced celery |
| ½ | cup | Chopped bell pepper |
| ½ | cup | Sliced green onion tops |
| ¼ | cup | Chopped pimientos |
| ¼ | cup | Chopped parsley; fresh or dried |
| 2 | cups | Cooked rice |
| 1 | can | (10.75-oz) cream of chicken or cream of mushroom soup |
| 1 | dash | Garlic powder |
| Salt to taste | ||
| Pepper to taste | ||
| 6 | slices | (thick) Velveeta cheese |
| ½ | cup | Buttered bread crumbs |
Directions
In skillet, melt butter or margarine and saut‚ onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375ø oven for approximately 10 minutes, making sure cheese is melted. Yield: 8 servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .