| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Atlanta | 8 | Servings | |
INGREDIENTS
| 2 | 14 1/2 ounces each chicken | |
| broth | ||
| 2 | c | White long-grain rice |
| uncooked | ||
| 2 | T | Butter |
| 1/2 | c | Green pepper, seeded |
| chopped | ||
| 1/2 | c | Green scallions, chopped |
| 1/2 | c | Celery, chopped |
| 1 | t | Instant minced garlic |
| 1 | Jar, 6 ounces sliced | |
| mushrooms drained | ||
| 2 | T | Chopped pimiento |
| 1/2 | t | Ground thyme |
| 1/2 | t | Salt |
| 1/8 | t | 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" <nitro_ii@email.msn.com> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 7.6mg
Sodium: 884.9mg
Potassium: 379mg
Carbohydrates: 15g
Fiber: 1.8g
Sugar: 1.6g
Protein: 7.1g