CHRISTMAS RICE1/2 cup finely chopped onion 3 ribs celery, finely chopped 1/2 medium red bell pepper, chopped 1/2 medium green bell pepper, chopped 1 tablespoon butter or margarine 2 cups chicken broth 2 cups uncooked instant rice1/2 teaspoon salt (optional) 1/4 teaspoon pepper In a skillet, saute onion, celery, and bell peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside. In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt (if desired), and pepper. Cover and let stand for 6 to 7 minutes. Stir before serving. Source: Taste Of Home Magazine Dec./Jan.99
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