Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

This is an amazing rice I found nearly 20 years ago. It can be used with SO many recipies.

Ingredients Nutrition

  • 2 cups uncooked rice (preferably converted)
  • 2 12 cups chicken stock
  • 1 12 tablespoons very finely chopped onions
  • 1 12 tablespoons very finely chopped celery
  • 1 12 tablespoons very finely chopped green peppers
  • 1 12 tablespoons butter, melted
  • 12 teaspoon salt
  • 18 teaspoon garlic powder
  • 1 pinch white pepper
  • 1 pinch ground red pepper (preferably cayenne)
  • 1 pinch black pepper

Directions

  1. In a 5 x 9 x 2 1/2 loaf pan, combine all ingredients; mix well.
  2. Seal pan with foil.
  3. Bake at 350 F until rice is tender, about 1 hour, 10 minutes.
  4. Serve immediately.
  5. To reheat - use double boiler or warm skillet with unsalted butter.

Reviews

(2)
Most Helpful

This is from Paul Prudhomme's Louisiana Kitchen (Copyright 1984). I love this rice and have made it many times over the years. I generally make it just as written except I use a medium casserole with lid instead of messing with the loaf pans and foil. Thanks for posting Suz...

emitpan February 28, 2010

loved this recipe. my modifications; 2 cloves of pressed garlic instead of garlic powder. i cut the water and rice in half for the two of us. excelent.

Chef Suz in Bekond November 04, 2005

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