| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Atlanta | 8 | Servings | |
INGREDIENTS
| 2 | cn | (14 1/2 ounces each) chicken broth |
| 2 | c | White long-grain rice; uncooked |
| 2 | tb | Butter |
| 1/2 | c | Green pepper; seeded, chopped |
| 1/2 | c | Green scallions; chopped |
| 1/2 | c | Celery; chopped |
| 1 | ts | Instant minced garlic |
| 1 | Jar (6 ounces) sliced mushrooms; drained | |
| 2 | tb | Chopped pimiento |
| 1/2 | ts | Ground thyme |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | ds | Bottled hot pepper sauce |
INSTRUCTIONS
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" <[email protected]> on Jan 21, 1998
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