1 large green pepper
"1/4 cup butter or margarine"
"1 tablespoon salt"
"1 1/2 cups rice"
"3 cups chicken broth"
1 large green pepper
"1/4 cup butter or margarine"
"1 tablespoon salt"
"1 1/2 cups rice"
"3 cups chicken broth"
Make ahead: finely chop the pepper
Derate a saucepan with butter or margarine and cook the pepper for 3 minutes, stirring occasionally
Add salt, rice, and chicken broth; mix well
Grease an oven-proof dish that holds 2 liters thoroughly
Pour in the mixture, cover, and refrigerate
Before serving, preheat the oven to moderate temperature (160°), stir the contents of the dish, re-cover, and bake for about 45 minutes or until the rice is tender
Let it rest for 6 hours.
