| 1 |
In a 2 to 3-quart pan, combine 2-1/4 cups water, long-grain rice, and medium-grain rice. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until rice is tender to bite, about 20 minutes. Fluff with a fork. |
| 2 |
Meanwhile, in a 10 to 12-inch frying pan over medium heat, stir butter, onion, and celery often until vegetables are limp, about 5 minutes. |
| 3 |
In a large bowl, combine rice, onion mixture, sausage, water chestnuts, cilantro, and broth. Mix well and add salt and pepper to taste. Spoon into a shallow 2-1/2 to 3-quart casserole and cover tightly. (If making up to 1 day ahead, chill.) |
| 4 |
Bake in a 350 F. oven until hot (at least 150 F in center), 35 to 40 minutes (50 to 55 minutes if chilled). |
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