Ingredients
| 1 cup | long-grain rice, uncooked | | 1 cup | celery, chopped | | 3/4 cup | onion, chopped | | 1/4 cup | butter or | | margarine | | 2-1/2 cup | water | | 1 pkg. | dry chicken noodle soup mix | | 2 tbsp. | fresh parsley | | 1/2 tsp. | thyme | | 1/4 tsp. | rubbed sage | | 1/4 tsp. | pepper | | 1 tbsp. | pimiento (optional) |
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Instructions
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir inthe pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes.
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