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Green-speckled rice.

This rice is creamy, like a risotto. 1 medium-size onion, chopped 1/2 cup chopped green bell pepper 2 cloves garlic, minced or pressed 2 tablespoons butter or margarine 3/4 cup short-grain or pearl white rice 1-1/2 cups regular-strength chicken broth 1 small package (3 oz.) cream cheese, cut into 1/2-inch cubes 3/4 cup chopped parsley Parsley sprigs

In a 2- to 3-quart on medium-high heat, stir onion, bell pepper, and garlic in butter until onion is limp, about 10 minutes; stir occasionally. Add rice and stir 2 or 3 minutes.

Add broth to rice, stirring to free browned bits. Cover and bring to a boil on high heat. Reduce heat to a simmer, cover, and cook until rice is tender to bite and has absorbed liquid, about 25 minutes. Stir cheese and chopped parsley into the rice. Cover and let stand about 2 minutes. Spoon into a serving dish; garnish with parsley sprigs.

To make ahead, let cool in pan (with ovenproof handle), cover, and chill up to 2 days. Reheat, covered, in a 350 [deg.] oven until hot throughout, about 45 minutes. Makes 4 servings.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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