| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Bell pepper; chopped |
| 1 |
sm |
Onion; chopped |
| 2/3 |
|
Stick butter |
| 1 |
c |
Rice; uncooked |
| 1 |
cn |
(10-oz) chicken broth; undiluted |
| 1 |
cn |
(small) sliced mushrooms; drained |
| 1 |
md |
Jalapeno pepper; chopped |
INSTRUCTIONS
Saut. on:on and bell pepper in margarine or butter. Add rice, stir. Add
chicken broth. Stir in mushrooms and Jalapena pepper. (Needs no salt or
black pepper for taste.) Bring to a boil and cook for 5 minutes. Cover,
reduce heat and cook for 15 minutes. Remove from heat, leave cover on for
10 minutes. Fluff with fork and serve.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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