| 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.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”