Rice-a-rosie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (14 1/2 ounces each) chicken broth |
| 2 | cups | White long-grain rice; uncooked |
| 2 | tablespoons | Butter |
| ½ | cup | Green pepper; seeded, chopped |
| ½ | cup | Green scallions; chopped |
| ½ | cup | Celery; chopped |
| 1 | teaspoon | Instant minced garlic |
| 1 | Jar (6 ounces) sliced mushrooms; drained | |
| 2 | tablespoons | Chopped pimiento |
| ½ | teaspoon | Ground thyme |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | dash | Bottled hot pepper sauce |
Directions
In 3-quart saucepan, bring chicken broth to boil over medium flame. Turn off heat. Stir in butter and rice. Add remaining ingredients. combining well. Pour rice mixture into greased 3-quart baking dish. Bake covered in preheated 350° F gas oven for 35 minutes. Makes 8-10 servings.
A colorful accompaniment to chicken, pork or beef.
Recipe by: Atlanta Gas Light Insert Posted to MC-Recipe Digest V1 #1029 by "M. Hicks" <nitro_ii@...> on Jan 21, 1998