You may also like
Categories:
butter pimentos salt onion mushroom beef bouillon green pepper parsley flakes water long grain raw rice water chestnuts pepper
Viewed: 59 - Published at: 3 years agoIngredients
- 6 Tbsp. butter
- 4 oz. jar pimentos, diced
- 1/2 tsp. salt
- 1 medium onion, chopped
- 4 oz. jar mushroom pieces
- 1 can beef bouillon
- 1/2 medium green pepper, chopped
- 1 tsp. parsley flakes
- 7 oz. water
- 1 c. long grain raw rice
- 4 oz. water chestnuts, chopped
- 1/2 tsp. pepper
Method
- In a large skillet, melt butter and saute onion and green pepper.
- Add rice, stirring until rice loses its color.
- Do not brown.
- Remove from heat and add mushrooms, pimentos, water chestnuts, parsley, salt and pepper.
- Stir until blended and pour into the bouillon and water.
- Pour into a 9 x 13-inch casserole. Cover and bake at 375° for 20 minutes.
- Remove, cover and bake another 20 minutes.
