I adapted this from Rice to the Occasion, a book by the Women's Council Catering Committee of Gibbes Museum of Art in Charleston, S.C.
Original recipe is called Logan Street Rice Pilau. I omitted the olives and halved some of the other ingredients. It came out very tasty altho' it needed a bit more salt.
2 tbsp unsalted butter
1 tbsp vegetable oil
2 cups chicken broth
1 tsp salt
pepper, to taste
1/2 cup green bell pepper, chopped
1/2 cup sliced mushrooms, fresh
Melt butter and add oil. Add rice and stir. Saute 5-8 minutes, stirring constantly. Rice is ready for next step when it is nicely browned. Stir in warm chicken broth, salt and pepper. Add vegetables. Bake at 350 degrees for 1/2 hour covered, and 15 minutes uncovered.
I served it with Fish Tacos.
Risa's notes:
Original recipe called for 1/2 cup green olives sliced and 1/4 cup butter. I didn't think that the recipe needed as much fat as it asked for.
Book note: Any cooked chicken or meat can be added to make a meal-in-one dish.
Serves 6
Can be prepared ahead of time.
Prep time: 20 minutes
Cook time: 45 minutes
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