Total Time
52mins
Prep 12 mins
Cook 40 mins

An easy and very palatable dish to go with other oven baked entries, like Dutch Baked Chicken, fresh grilled salmon, pork loin roast, etc.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In 1/4 cup butter cook onion, green pepper and mushrooms.
  3. Set aside.
  4. In same skillet, heat remaining butter and brown rice slightly.
  5. Add chicken broth and heat.
  6. Pour all ingredients into a 1 1/2 qt.
  7. casserole.
  8. Cover and bake 40 minutes or until iquid is absorbed.

Reviews

(6)
Most Helpful

I fix alot of rice dishes,and this is very good. It had all the ingredients that my husband & I like. Thanks for posting!

Chef 920429 September 15, 2002

Very delicious! I only added 1 1/2 C cxn stock though. Thank you for the recipe!

joythewannabefoodie November 18, 2007

I used my electric pressure cooker. I reduced the fat by half using 2 T butter and 2 T olive oil. I sauted the veg and rice in my (open) pressure cooker. Reduced the broth to 1 3/4 cup, stirred into rice mixture, put on lid and cooked on the cycle recommended for white rice. Turned out great in less than 30 minutes total time. Great recipe.

Toadflax February 15, 2006

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