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Prep 10 mins
Cook 50 mins
My mother used to make this all the time. I changed it up and added a few things. It's a nice change from the basic oven rice recipe.
- Preheat oven to 350°F.
- While oven is heating, combine all ingredients in a medium-sized casserole dish.
- Stir thoroughly to combine.
- Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.
Made this today for our lunch and added some diced cooked chicken to the mixture along with some waterchestnuts, more onion, little garlic and celery with the other vegies. Very tasty and delicious. (I did cut the recipe in half for DH and I and there was plenty.) Thank you for posting. Made for Spring PAC 2013.
This is my standby potluck recipe! I use canned mixed "chinese vegetables," which includes bean sprouts, bamboo shoots, water chestnuts and baby corn. I generally add 4 cups of water - including the liquid from the mushrooms and other vegetables. If you throw in firm tofu, it's a vegan meal-in-a-dish (check your onion soup powder, though, because mine says it contains egg products). Because the soy sauce makes the rice look brown, everybody assumes it's super-healthy and keeps coming back for more. ;-)
Also... for meat eaters, you can bake chicken on top: leave the skins on and rub with the onion soup powder. Deeelicious!
My family really liked this. I made it to do with pork chops we were making. I left out the bell peppers as a preference. Thank you