Mushroom Skillet Rice Recipe
Ingredients
| Onion | 3/4 Cup (16 tbs), chopped | |
| Long-grain white rice - 3/4 cup | ||
| Butter | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Chicken broth | 1 Can (10oz), condensed | |
| Water | 1 Cup (16 tbs) | |
| Tomato | 1 Medium, peeled | |
| Chili powder | 1 1/2 Teaspoon | |
| Salt | 1 To taste | |
| Marjoram | 1/2 Teaspoon, crumbled | |
| Cooked ham | 1/2 pound | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
MAKING
1. In a skillet, melt the butter over medium heat.
2. Add onion and rice and sauté for 5 minutes until onion is limp and rice is transparent.
3. Add remaining ingredients except the parsley.
4. Stir well.
5. Bring to a boil, stirring occasionally.
6. Reduce heat, cover skillet and simmer rice for 20 minutes until tender and liquid is absorbed.
7. If uncooked, add a little water or stock and simmer uncovered until tender.
8. Use a fork to fluff up rice and lightly mix in the parsley.
9. Cover again and let rice stand in its steam for 5 minutes for the flavors to be absorbed.
SERVING
10. Heap onto a serving platter and serve hot.
1. In a skillet, melt the butter over medium heat.
2. Add onion and rice and sauté for 5 minutes until onion is limp and rice is transparent.
3. Add remaining ingredients except the parsley.
4. Stir well.
5. Bring to a boil, stirring occasionally.
6. Reduce heat, cover skillet and simmer rice for 20 minutes until tender and liquid is absorbed.
7. If uncooked, add a little water or stock and simmer uncovered until tender.
8. Use a fork to fluff up rice and lightly mix in the parsley.
9. Cover again and let rice stand in its steam for 5 minutes for the flavors to be absorbed.
SERVING
10. Heap onto a serving platter and serve hot.
Chef
