06-03-2005, 12:57 PM
1 tablespoon melted butter
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeño pepper, seeded and diced
1/2 teaspoon salt
2/3 cup chicken broth
2/3 cup instant rice
1 tablespoon diced pimento
Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown.
Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes
Yield: 2 to 3 servings
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeño pepper, seeded and diced
1/2 teaspoon salt
2/3 cup chicken broth
2/3 cup instant rice
1 tablespoon diced pimento
Combine butter, celery, scallions and pepper in medium skillet. Sauté until tender but not brown.
Add salt and broth, bring to a boil. Stir in rice and pimento. Cover and remove from heat. Allow to stand 5 minutes
Yield: 2 to 3 servings