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Ingredients
| celery (thinly sliced): 1 cup |
| green onions - spring or scallion (chopped): 3/4 cup (sliced) |
| green bell pepper (chopped): 3/4 cup |
| chicken broth: 2 3/4 cups |
| poultry seasoning: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| long grain rice: 1 1/2 cups |
| pecans (chopped): 1/4 cup (toasted) |
Southern Rice
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- Place a large nonstick skillet that has been sprayed with cooking spray over medium-high heat until hot.
- Add in the first 3 ingredients; stir/saute until crisp-tender.
- Stir in broth the the next 3 ingredients; bring to a boil.
- Add rice to a shallow 2-quart baking dish; add hot broth mixture.
- Cover and bake in a 350° oven for 30 minutes or until the rice is tender and the liquid is absorbed.
- Sprinkle with pecans.