Spicy olive and cheese rice

4 Servings

Ingredients

Quantity Ingredient
1½ cup Long grain rice
3 cups Water
¼ cup Sliced olives (blk & grn)
¼ cup Sliced mushrooms
¼ cup Chopped green onion
2 tablespoons Finely chopped celery
2 tablespoons Chicken stock mix (dried)
1 tablespoon Seafood stock mix (dried)
1 tablespoon Salsa ketchup
1 tablespoon Louisiana hot sauce
1 tablespoon Pickapeppa sauce
1 teaspoon A1 tex-mex sauce
1 dash Worchestershire sauce
½ teaspoon Salt
¾ cup Parmesan cheese

Directions

Place the butter in a hot sauce pan and add the onions, mushrooms & celery. Cook over med. high heat for about 3-4 min. Next, add the rice and stir for about 1 min. Add the water and the dried chicken & seafood stock.

Bring to a boil and add the rest of the ingredients except the cheese. Turn down the element to med. and cook until almost all the water is gone. Then put the heat to a simmer, cover and cook for about 40 min. Finally, add the cheese, let the rice sit for about 5 more min. then serve. This is good I garontee.

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