Rice Pilaf Recipe
1 big finely chopped onion
1 bell pepper (any color), diced
3 tablespoon butter
1-1/2 cup long grain white rice
3 cups chicken broth
parsley
Preheat oven to 350°F.
Warm up the chicken broth in a saucepan. Set aside.
In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lay's nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.
Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.
When serving, add some parsley flakes for garnish .....................
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