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2 1/8 cup Rice
2 2/3 cup Chicken Broth Stock
1 1/2 tbs. Onion
1 1/2 tbs. Celery
1 1/2 tbs. Green Bell Pepper
1 1/2 tbs. Butter -- melted
1/2 tsp. Salt
1/8 tsp. Garlic Powder
pinch White Pepper
pinch Cayenne Pepper
pinch Black Pepper
If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
2 2/3 cup Chicken Broth Stock
1 1/2 tbs. Onion
1 1/2 tbs. Celery
1 1/2 tbs. Green Bell Pepper
1 1/2 tbs. Butter -- melted
1/2 tsp. Salt
1/8 tsp. Garlic Powder
pinch White Pepper
pinch Cayenne Pepper
pinch Black Pepper
If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
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