Ingredients:
1/4 cup butter or 1/4 cup margarine
1 medium onions, finely chopped
1 large celery ribs, finely chopped
2 tablespoons green peppers, finely chopped
3 cups uncooked rice
6 chicken bouillon cubes
2 quarts hot water
salt and pepper
Directions:
Melt butter in a large deep skillet or dutch oven (at least 3 quart size).
Add onion, celery, green pepper and rice and cook over medium heat until rice is browned and vegetable are softened.
Stir occasionally.
Dissolve bouillon cubes in hot water and add to rice mixture when rice is browned.
Cover pan and cook over low heat.
Stir occasionally and add more water if softer rice is desired. Cook for about 15 minutes or until rice is tender.
Season with salt and pepper to taste.
Servings: 12
Time preparation: 20 min.
Time total: 45 min.