Southern Style Fiesta Rice
|Green onions||3⁄4 Bunch (75 gm), chopped (Use 1 Small Bunch)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Uncooked regular rice||1 1⁄2 Cup (24 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Water||1 Cup (16 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Canned diced pimiento||2 Ounce, drained (1 Jar)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
1 Preheat the oven to 350°F.
2 Lightly grease a 2-quart casserole.
3 In a skillet, melt butter and saute onions, celery, and green pepper until tender.
4 Blend in the next 7 ingredients in the skillet.
5 Transfer the mixture into the prepared casserole.
6 Cover and bake at for 1 hour or until rice is done.
7 Serve garnished with pimiento and a green onion fan (optional)