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Ingredients
- 3 Tbsp. Butter
- 1 c. Long-grain rice
- 1 med Onion, minced
- 1/2 c. Celery, minced
- 1 sm Bell pepper, minced
- 1/4 tsp Garlic pwdr
- 1 tsp Grnd cumin
- 1 Tbsp. Worcestershire
- 1/2 tsp Salt and pepper
- 1 can (4-ounce) mushrooms, minced or possibly sliced
- 2 can (10.5-ounce) consomme
Directions
- Heat butter in heavy skillet or possibly heavy pot. Add in rice and simmer till rice begins to brown. Add in celery, onions and bell peppers and cook till wilted.
- Add in consomme, Worcestershire, seasoning and liquid from mushrooms. Let come to a boil. Cover tightly and simmer 25 min, till rice is tender and liquid is absorbed. Stir mushrooms into rice, cover and allow to stand 5 or possibly 10 min to plump. Serve with ham, rib roast or possibly chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 80 | 30% |
| Total Fat 9.15g | 11% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 408mg | 17% |
| Potassium 198mg | 6% |
| Total Carbs 41.73g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.43g | 2% |
| Protein 4.01g | 6% |
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