- Just a little oil
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1/4 cup [60 mL] chopped carrot
- 1 cup [250 mL] chopped sweet green pepper
- 1 cup [250 mL] long grain rice
- 1 1/2 cups [375 mL] hot chicken broth
- 1 bay leaf
- Salt and pepper, to taste
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- Preheat oven to 425°F [220°C].
- Brown together chopped onion, celery, carrot and sweet green pepper into hot oil.
- Meanwhile, into a bowl, soak rice into cold water to get rid of starch.
- Transfer drained rice into an oven-safe dish; pour in hot chicken broth.
- Bake into preheated oven for 10 minutes.
- Mix in browned vegetables; add bay leaf, salt and pepper.
- Simmer for approximately 10 minutes longer.
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