Smoked rice

Yield: 6 Servings

Measure Ingredient
½ Stick butter
1 cup Diced celery
1 Onion; chopped
1 can (10-oz) cream of chicken soup
1 cup Chicken broth
1 teaspoon Liquid smoke
1 teaspoon Garlic salt
Salt and pepper to taste
2 cups Cooked rice

Melt butter in heavy skillet. Add celery and onion. Simmer until celery and onion look clear. Add soup, broth, liquid smoke, garlic, salt and pepper.

Bring to a boil. Add cooked rice and mix. Pour into casserole and bake at 350 for 30 minutes. This dish can be frozen and baked later.

MRS FERRILL MARTIN (BETTY)

HOLLY GROVE, AR

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, .

Similar recipes