Pimiento Rice |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 40 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups uncooked regular rice | 4 tablespoons (1/2 stick) butter or margarine | 1 can (10-1/4 ounces) condensed beef bouillon |
| 1-1/2 cups water | 1 teaspoon instant onion or 2 tablespoons finely chopped onion | 2 pimientos, chopped |
| 1 | Saute rice in butter or margarine in frying pan with handle that will take oven heat, stirring often, just until golden; stir in bouillon, water, onion and pimientos; heat to boiling; cover. |
| 2 | Bake in moderate oven (375) 40 minutes, or until rice is tender and liquid is absorbed. |