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Ingredients
- 1 pound (about 2 2/3 cups) uncooked mixed rice**
- 3 1/3 cups boiling chicken stock (or beef stock)
- 1 package (1-ounce) onion soup mix
- 1/3 cup dried onions
- 1 cup fresh bell pepper**** chopped
- 2 teaspoons black pepper
- 1/2 cup (1 stick; 4-ounces) butter
Preparation
Step 1
Preheat oven to 350 degrees F, rack in the middle position
*** Can use all white or a one-pound package of Trader Joe's California Rice Trilogy. If you can't get that, use 1 cup long-grain brown rice, 1 cup wild rice, and 1/2 cup brown Basmati rice. (Or any other combination you wish, as long as it adds up to 2 and 2/3 cups of dry rice.)
****or can use 1 sixteen-ounce package frozen tri-color bell peppers (or a sixteen-ounce package of frozen corn & peppers).
Rinse off the rice in a strainer and pat it dry. Mix rice and all ingredients except butter together in a large bowl. Transfer mixture to a greased casserole dish.
Cut the butter into 8 pieces and put it on top of the casserole.
Cover the casserole with heavy-duty foil if it doesn't have a cover.
Bake at 350 degrees F. for 2 hours.
Take off the foil and bake for another 20 to 30 minutes.