Rice Pilaf

1/4 cup chopped onion
2 tbs margarine
One 13-3/4 oz can chicken broth
3/4 cup rice
1/2 cup frozen peas, thawed, drained
1/4 cup red bell pepper, cut into small, thin strips

In 1 quart oven-proof casserole saute onions In margarine until tender. Add broth and rice; cover casserole tightly with aluminum foil. Place in grill and cook about 30 minutes or until rice is tender. Stir in peas and red bell pepper strips. Remove from heat. Cover; let stand 5 minutes.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana