A rice dish with vegetables that is full of flavor! A family favorite!
There are a few things that my husband is crazy about. Me (duh!) our kids, bikes and then come bananas, potatoes & rice. He loves his carbs. I can pretty much make anything and it’s a great meal if it involves potatoes or rice. Rice pilaf is a serious favorite of his (yes, I have been known to make the “rice-a-roni” a time or 2!) but this rice will always win. It makes a big pan so it’s great leftovers or for feeding a crowd. You can serve it with grilled chicken, slow cooker hawaiian chicken, whatever you want really, it is SO good!
- 10 chicken bouillon cubes
- 5 cups hot water
- ½ teaspoon salt
- ¾ teaspoons pepper
- ½ cup butter (1 stick)
- ½ cup onion, chopped
- 1 cup celery, chopped
- 3 carrots, grated
- ½ cup bell pepper, chopped
- 2 cups Uncle Bens converted rice
- Preheat oven to 325 degrees.
- Add the rice (must use Uncle Bens) to a 13x9" pan.
- Dissolve the chicken bouillon cubes in hot water. Add the salt and pepper and pour over the rice.
- Bake the rice for 35 minutes uncovered. While the rice is baking, chop the vegetables and sauté in the butter just until soft.
- Add the butter/veggie mixture to the rice, gently stir around. Add ¼ cup water to the rice if it seems dry).
- Bake covered with foil for another 25 minutes.
- Fluff and serve!