| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood, Dairy |
Tex-Mex |
Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Long grain rice |
| 3 |
c |
Water |
| 1/4 |
c |
Sliced olives (blk & grn) |
| 1/4 |
c |
Sliced mushrooms |
| 1/4 |
c |
Chopped green onion |
| 2 |
tb |
Finely chopped celery |
| 2 |
tb |
Chicken stock mix (dried) |
| 1 |
tb |
Seafood stock mix (dried) |
| 1 |
tb |
Salsa ketchup |
| 1 |
tb |
Louisiana hot sauce |
| 1 |
tb |
Pickapeppa sauce |
| 1 |
ts |
A1 tex-mex sauce |
| 1 |
ds |
Worchestershire sauce |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Parmesan cheese |
INSTRUCTIONS
Place the butter in a hot sauce pan and add the onions, mushrooms &
celery. Cook over med. high heat for about 3-4 min. Next, add the rice and
stir for about 1 min. Add the water and the dried chicken & seafood stock.
Bring to a boil and add the rest of the ingredients except the cheese. Turn
down the element to med. and cook until almost all the water is gone. Then
put the heat to a simmer, cover and cook for about 40 min. Finally, add the
cheese, let the rice sit for about 5 more min. then serve. This is good I
garontee.
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