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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Four Seasons Rice Recipe

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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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