This baked rice side dish features traditional flavors Southerners are quite fond of, including the often used combination of onion, celery and green bell pepper, referred to as the 'Cajun trinity'.
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon butter or margarine
3 cups cooked rice* (cooked in chicken broth)
1 (2.5-ounce) can mushrooms, drained and chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground black pepper
1 large egg, beaten
- Cook onion, celery and green pepper in butter until tender in large skillet over medium heat. Add rice, mushrooms, poultry seasoning and salt; stir in egg.
- Turn into greased shallow 1 1/2-quart baking dish. Cover and bake at 350°F (175°C) 15 minutes.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.