GUMBO-STYLE RICE

Servings: 6
Ingredients:

2 C  White rice, preferably          1 1/2 t  Green bell pepper,
-converted                               -very finely chopped
2 1/2 C  Chicken stock, homemade         1 1/2 t  Butter (unsalted),
-or canned                               -melted
1 1/2 t  Onions, very finely               1/2 t  Salt
-chopped                            1 pn White pepper
1 1/2 t  Celery, very finely                 1 pn Cayenne
-chopped                            1 pn Black pepper
1/8 t  Garlic powder

Preheat the oven to 350 degrees F. Combine all the ingredients in a 5×9
inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice
is tender, about 1 hour and 10 minutes.

NOTES:

* A basic steamed rice for gumbo dishes — If you are making the gumbo for
appetizer servings, make a 1/3 recipe. If you make this ahead, leave out
the bell peppers, since they sour quickly.

* You can use the rice right away, or leave it in the oven to stay warm
for a couple of hours. If you save it longer than that, reheat in the top
of a double boiler or stir it in a skillet with a little butter.

: Difficulty: easy.
: Time: 5 minutes preparation, 70 minutes cooking.
: Precision: measure the ingredients.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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