This recipe was submitted by Sandra Lawson.
MAKES 6 SERVINGS
PLEASE BEAR IN MIND I OFTEN JUST USE CHOPPED ONION AND SOME SMALL MIXED FROZEN VEGETABLES. IT IS STILL VERY TASTY)
1 STALK CELERY FINELY CHOPPED
1 SMALL ONION FINELY CHOPPED
½ GREEN PEPPER FINELY CHOPPED
1 CARROT FINELY CHOPPED
1 ½ CUPS OF LONG GRAIN RICE UNCOOKED.
2 1/2 to 3 CUPS OF CHICKEN STOCK (MAKE QUITE STRONG TO GIVE GOOD FLAVOUR)
1 ½ TABLESPOON BUTTER. (CAN USE TOMOR BUTTER)
½ TEASPOON SALT
1/8 TEASPOON GARLIC POWDER
GATHER ALL INGREDIENTS TOGETHER
PREHEAT OVEN TO 180 DEGREES C
COMBINE ALL THE INGREDIENTS IN A – 1 QUART BAKING DISH STIR WELL TO COMBINE.
(I USE A LONG FLAT PYREX)
COVER TIGHTLY AND BAKE IN A PREHEATED OVEN FOR 1 HOUR.
DON’T BE TEMPTED TO PEEK!
TAKE OUT FLUFF UP AND ENJOY WITH ANY MEAT OR FISH.