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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. I used to prepare this dish when we were first married, Anita notes. Now that the kids are grown and we're retired, I'm using it again. Ingredients:
1/4 cup chopped green pepper |
2 tablespoons chopped onion |
2 teaspoons butter |
1 can (7 ounces) mushroom stems and pieces, drained |
2/3 cup water |
1/3 cup uncooked long grain rice |
1 teaspoon chicken bouillon granules |
1 teaspoon dried parsley flakes |
1/8 teaspoon salt |
dash pepper |
Directions:
1. In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender. Yield: 2 servings.
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