GREEN RICE
1/4 cup thinly sliced green onions with tops
1 tablespoon butter or margarine
1/3 cup uncooked rice
2 tablespoons minced green bell pepper
2 tablespoons minced parsley
2/3 cup chicken broth (canned or made with bouillon cube)
ground black pepper (to taste)
Saute onions in butter until soft but not brown.
Add remaining ingredients. Bring to a boil. Pour into a shallow 1-quart casserole. Cover with a tight-fitting lid or foil.
Bake at 350 degrees F for 25 minutes or until rice is tender and liquid is absorbed. Toss lightly with a fork.
VARIATION:
For additional flavor, top with 1/2 cup grated cheese and bake 5 minutes longer.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
1/4 cup thinly sliced green onions with tops
1 tablespoon butter or margarine
1/3 cup uncooked rice
2 tablespoons minced green bell pepper
2 tablespoons minced parsley
2/3 cup chicken broth (canned or made with bouillon cube)
ground black pepper (to taste)
Saute onions in butter until soft but not brown.
Add remaining ingredients. Bring to a boil. Pour into a shallow 1-quart casserole. Cover with a tight-fitting lid or foil.
Bake at 350 degrees F for 25 minutes or until rice is tender and liquid is absorbed. Toss lightly with a fork.
VARIATION:
For additional flavor, top with 1/2 cup grated cheese and bake 5 minutes longer.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
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