Recipe: Artichoke Rice Bake (with mushrooms and tomatoes)

ARTICHOKE RICE BAKE

2 Tbsp. butter
1 small onion, chopped
8 oz. fresh mushrooms, sliced
1 1/2 tsp. garlic salt
1/2 tsp. ground black pepper
2 cups chicken broth
1 cup long grain rice, uncooked
2 medium tomatoes, chopped
2 cans (7 oz. each) artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese

In a large skillet melt butter and saute onions, mushrooms, garlic salt and pepper about 2 minutes.

Add chicken broth and rice, bring to a boil; reduce heat and simmer covered for 25 minutes.

Stir in tomatoes and artichoke hearts. Transfer rice mixture to a greased casserole, sprinkle with parmesan cheese.

Bake for 5-8 minutes until parmesan is melted.

VARIATION:
You can add cooked shrimp, chicken or Italian sausage just before putting into the oven. You may want to add an additional 1/4 cup of chicken broth and cook about 15 to 20 minutes to heat meat through.

From: linda/Tennessee