Ingredients
- 1/4 cup chopped onion
- 1 cup rice
- 2 cups chicken broth
- some butter to fry
- some salt to taste
- some parsly
Directions
Heat oven to 375 degree
Saute onion in butter until translucent. Add rice until coated. Bring chicken broth to a boil; add parsly and salt. Pour into 1 quart casserole, cover and bake for 25 minutes or until liquid is absorbed
Ingredients
- 1 Onion, diced
- 1 Bell Pepper, seeded & diced
- 1 stick Butter, no substitutes
- 4 tsp. Low Sodium Granulated Chicken Bouillon (or 4 cubes
- 1 c. Uncooked White Rice (not minute rice)
- 2 c. Water
- 1 tsp. dried Parsley
- Salt & Pepper
- sliced mushrooms
Directions
Saute onion & pepper in butter. Add bouillon and stir until dissolved. Combine rice & water. Add to bouillon mixture. Pour into a 9×13 baking dish. Sprinkle with parsley, salt & pepper. Bake at 350 for 45 minutes
