Ingredients:
2 cups uncle ben’s converted white rice
2 medium onions, coarsley chopped
1 cup green bell peppers, coarsley chopped
2 stalks celery, chopped
1 tablespoon minced fresh garlic ( or to taste)
3 -4 tablespoons butter
1 (28 ounce) cans diced tomatoes, with juice ( try to use Italian-style tomatoes or similar they have more flavor than the regular)
seasoning salt ( can use regular salt)
pepper
1/8 teaspoon cayenne pepper ( use more if you like spicy)
1 cup sliced large pimento stuffed olives
1/2 cup frozen peas ( do not thaw)
1 cup canned sliced mushrooms
2 3/4 cups chicken broth
Directions:
In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
Add in the converted rice and mix with a wooden spoon for about 3 minutes.
Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
Set oven to 350 degrees.
Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
Fluff with a fork.
Delicious!
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.