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| 2 Tasse | rice Uncooked |
| 2 1/2 Tasse | chicken stock |
| 1 1/2 Esslöffel | Onion, Very Finely Chopped |
| 1 1/2 Esslöffel | Celery, Very Finely Chopped |
| 1 1/2 Esslöffel | Green Bell Pepper, Very Finely Chopped |
| 1 1/2 Esslöffel | butter unsalted, melted |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | garlic powdered |
| 1 Prise | white pepper |
| 1 Prise | cayenne pepper |
| 1 Prise | black pepper |
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If you make this ahead of time and store it, omit the bell peppers - they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish...
In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350 degrees until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
g.howard@ix.netcom.com Garry's Home Cookin' Website
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