| 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" <nitro_ii@email.msn.com>
on Jan 21, 1998
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