"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Four Seasons Rice Recipe

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This recipe for Four Seasons Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Weintraub
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion chopped
3 T. unsalted butter
1 c. medium grain white rice, washed and drained.
2 c. chicken broth
1 c. dry white wine
1- 2 finely chopped jalapeño peppers
3/4 tsp. salt
1 small bell pepper, seeded and diced
1 small red pepper seeded and diced
1 c. celery diced
1 1/2 c. (12 oz.) sour cream
2 1/2 oz. Fontinella cheese, diced in cubes
2 1/2 oz. Sharp Cheddar cheese, diced in cubes
2 1/2 oz. Mozarella cheese, diced in cubes

Directions:
Directions:
Preheat oven to 350º. In an oven proof skillet over high heat sauté onion in butter until soften. Add rice and coat with butter. Add broth, wine, jalapeño peppers, and salt, bring to a boil. Cover and place in the oven and bake for 15-20 minutes until liquid is absorbed. Transfer rice to a large bowl. Stir in peppers, sour cream, cheeses. Transfer to a lightly buttered baking dish and increase oven temperature to 400º. Bake uncovered for 20 minutes until lightly browned on top.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This dish requires a little more work and is great for special occasions and holidays. It goes well with a baked ham.

 

 

 

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