Yield: 8 Servings
| Measure | 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 \N | 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 |
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