2 cups long grain rice
2 Tbs oil
1 cup mixed vegetables (carrots, celery,
sweet red peppers, finely chopped, and
Salt and pepper to taste
4 cups chicken stock
Heat oil in heavy saucepan and add rice. Saute lightly until rice has absorbed the oil, being careful not to let it color. Add mixed vegetables, salt, pepper, and chicken stock. Bring to a boil, cover, and reduce heat to low.
Cook for about 20 minutes until rice is tender and the liquid has been absorbed.
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