2 c White rice, preferably
-converted
2 1/2 c Chicken stock, homemade
-or canned
1 1/2 t Onions, very finely
-chopped
1 1/2 t Celery, very finely
-chopped
1/8 t Garlic powder
1 1/2 t Green bell pepper,
-very finely chopped
1 1/2 t Butter (unsalted),
-melted
1/2 t Salt
1 pn White pepper
1 pn Cayenne
1 pn Black pepper
Preheat the oven to 350 degrees F. Combine all the ingredients in a
5x9 inch loaf pan. Seal the pan snugly with aluminum foil. Bake until
the rice is tender, about 1 hour and 10 minutes.
NOTES:
* A basic steamed rice for gumbo dishes -- If you are making the
gumbo for appetizer servings, make a 1/3 recipe. If you make this
ahead, leave out the bell peppers, since they sour quickly.
* You can use the rice right away, or leave it in the oven to stay
warm for a couple of hours. If you save it longer than that, reheat
in the top of a double boiler or stir it in a skillet with a little
butter.
