Recipe information
Yield
serves 4
Ingredients
1 large onion, chopped
1 large bell pepper, chopped
8 tablespoons (1 stick) butter
4 or 5 chicken bouillon cubes
1 cup uncooked white rice
2 cups water
Ground black pepper to taste
Preparation
Preheat oven to 350 degrees. Sauté onion and bell pepper in butter; add bouillon cubes. Stir until dissolved. Combine rice and water and add to mixture. Pour into a 13 × 9-inch baking dish. Sprinkle with pepper. Bake for 45 minutes. Goes great with baked or fried chicken.
