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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This kicked up rice dish is a family favorite. If you have some saffron threads, add in a good pinch for even extra flavor. Make certain to use only converted rice for this recipe. If you do not like it spicy then use only a pinch or omit completely. Ingredients:
2 cups uncle ben's converted white rice |
2 medium onions, coarsley chopped |
1 cup green bell pepper, coarsley chopped |
2 stalks celery, chopped |
1 tablespoon minced fresh garlic (or to taste) |
3 -4 tablespoons butter |
1 (28 ounce) can diced tomatoes, with juice (try to use italian-style tomatoes or similar they have more flavor than the regular) |
seasoning salt (can use regular salt) |
pepper |
1/8 teaspoon cayenne pepper (use more if you like spicy) |
1 cup sliced large pimento stuffed olive |
1/2 cup frozen peas (do not thaw) |
1 cup canned sliced mushrooms |
2 3/4 cups chicken broth |
Directions:
1. In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
2. Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
3. Add in the converted rice and mix with a wooden spoon for about 3 minutes.
4. Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
5. Set oven to 350 degrees.
6. Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
7. Fluff with a fork.
8. Delicious!
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