The Red Hot Chili Paper

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Steamed Rice
Rice Pilaf
Baked Rice
Rice w/ Mint
Rice & Lentil Stew
Jasmine Fried Rice
Rice Pilaf


      1/2 cup butter or margarine
      1 large onion -- thinly sliced
      1 cup sliced fresh mushrooms
      1/4 cup finely chopped green pepper
      1 cup raw white rice
      Dash dried thyme leaves
      2 cups canned Chicken Broth


    Preheat oven to 350o
    Add 1/4 cup of butter to skillet, cook onion over medium heat until golden.
    Add mushrooms and green pepper; cook until tender. Remove vegetables and set aside.
    In same skillet, heat remaining butter. Add rice and brown slightly, stirring over low  heat. Stir in vegetables and thyme.
    Meanwhile, heat chicken broth to boiling point. Stir into rice/vegetable mixture; then  turn into 1 quart casserole.
    Cover, and bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Makes 6  servings.

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