- 1/4 cup [60 g] butter
- 1/2 onion, chopped
- 1 sweet green pepper, membranes removed and seeded, chopped
or
1/2 sweet green green, chopped
+
1/2 sweet red pepper, chopped
- Freshly chopped mushrooms
- 1 small clove garlic, minced
- 2 cups [500 mL] white rice [raw]
- 2 cubes chicken broth concentrate
- 4 cups [1 L] boiling water
- 1 bay leaf
- Salt and pepper, to taste
- Thyme, to taste
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- Preheat oven to 350°F [180°C].
- Melt butter; brown together chopped onion, pepper[s], mushrooms and minced garlic.
- Mix in rice; transfer into an oven-safe dish.
- Dissolve chicken broth concentrate cubes into boiling water, stirring.
- Mix in bay leaf, salt, pepper and thyme; pour over rice mixture.
- Transfer into preheated oven, until all of broth has been absorbed.
- Check for seasonings, and serve.
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