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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I'm not sure where I ran across this recipe but I'm sure I tweaked it to fit my own taste. My family loves it and I hope that yours will like it also. Ingredients:
1 cup long grain rice |
2 cups chicken broth or 1 bouillon cube, dissolved in boiling water |
1 diced onion |
1 diced small bell pepper |
3 tablespoons butter |
2 -3 minced garlic cloves |
1/3 cup chopped fresh parsley |
salt |
fresh hot red pepper |
bay leaf |
Directions:
1. *If you care for your rice dish a bit moister, add 1/4 cup more liquid at start.
2. In a large saucepan melt butter on low fire.
3. Add onion and bell pepper and saute until limp.
4. Add to pan along with the garlic, parsley, rice, salt, pepper and bay leaf, the liquid.
5. Cook on high until just boiling; stir.
6. Carefully pour into a large baking dish.
7. Bake at 350 degrees uncovered for about 20 minutes until done.
8. Stir once while in oven.
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