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Basic Cooked Rice

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2 Cups uncooked rice
2 1/2 cups chicken stock
1 1/2 tablespoons onion; very finely chopped
1 1/2 tablespoons celery; very finely chopped
1 1/2 tablespoons green bell pepper; very finely chopped
1 1/2 tablespoons unsalted butter; melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
pinch white pepper
pinch cayenne pepper
pinch black pepper

If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. - - - - - - - - - - - - - - - - - - NOTES : Garry Howard, Cambridge, MA Garry's Home Cookin' Website

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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