Rice o'brien #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Regular milled white rice |
| 2 | cups | Water; flavored with: |
| 3 | Bouillon cubes -and- | |
| 1 | teaspoon | Salt |
| ¼ | cup | Butter or margarine |
| ½ | cup | Sliced green onions |
| ½ | cup | Diced green pepper |
| 3 | tablespoons | Diced pimento |
| ½ | cup | Sliced pitted ripe olives |
Directions
RICE
ADDITIONAL
submitted by: rayna@...
Cheers from Rayna from New Zealand! Here's one of my favorite rice dishes - I've had great success with this one for years! Easy to make and always a big hit. An excellent way to cook rice. It's one that never goes wrong.
Cook one cup of regular milled white rice in two cups of water, flavored with 3 chicken bouillon cubes and 1 tsp of salt. Heat ¼ cup butter or margarine in a skillet.
Add the cooked rice, ½ cup sliced green onions, and a ½ cup diced green pepper. Saute until vegetables are tender crisp.
Fork toss with 3 Tbsps of diced pimento and ½ cup sliced pitted ripe olives. I like to use black olives. Attractive presentation and very colorful with saffron colored rice, GREEN pepper, BLACK olives and RED pimento. Makes 6 servings. I also use a few more black olives than what the recipe calls for, but do it to your taste.
NOTE; When using a rice other than regular milled rice, follow the directions on the package using chicken broth instead of water, or by using 3 bouillon cubes as stated in the recipe.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
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