Place the butter in a hot sauce pan and add the onions, mushrooms & celery. Cook over med. high heat for about 3-4 min. Next, add the rice and stir for about 1 min. Add the water and the dried chicken & seafood stock. Bring to a boil and add the rest of the ingredients except the cheese. Turn down the element to med. and cook until almost all the water is gone. Then put the heat to a simmer, cover and cook for about 40 min. Finally, add the cheese, let the rice sit for about 5 more min. then serve. This is good I garontee
2 Sliced olives (blk & grn)
3 Chopped green onion
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 8.6g43%
- Cholesterol 46.3mg16%
- Sodium 3415.8mg143%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 1.5g6%
- Sugars 4.1g
- Protein 21.4g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
amp, boiling, celery, cheese, chicken, chopped, dried, finely, grain, hot, ketchup, long, louisiana, mexican, mushrooms, olive, parmesan, pickapeppa, rice, salsa