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Categories:
chicken broth celery corn garlic basil onion carrots red pepper uncooked Carolina rice ground pepper
Viewed: 20 - Published at: 9 years agoIngredients
- 4 (13 3/4 oz.) cans College Inn chicken broth
- 1 c. sliced celery
- 1/2 c. fresh or frozen corn
- 2 cloves garlic, minced
- 1 tsp. dried basil leaves
- 1 c. sliced onion
- 1 c. sliced carrots
- 1/2 c. chopped red pepper
- 1/2 c. uncooked Carolina rice
- 1/4 tsp. ground pepper
Method
- In a large saucepan over medium heat, heat all ingredients to a boil.
- Reduce heat to low; simmer for 25 minutes, or until rice is done.