| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Rice, Cajun |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chicken stock – made without salt or fat |
| 1/3 |
c |
Green onion – chopped pinch freshly ground black pepper |
| 1/3 |
c |
Rice – white, uncooked |
INSTRUCTIONS
PREPARATION: Bring the stock to a boil with the green onion and pepper. Add
the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just
a minute or so longer.
VARIATIONS: Rice made with fish stock (see recipe page 89) can be served
with fish, beef-stock rich with beef. If you begin adding more vegetables,
you will end up with a jambalaya instead of a side course of Country Rice.
Calories 115.0 Protein 234.0 g Carbohydrates 25.5 g Dietary Fiber
0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol
0.0 mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg
Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94
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