Chile Pepper Rice

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Chile Pepper Rice

 

1 tablespoon melted butter

1/4 cup thinly sliced celery

2 scallions, thinly sliced

1/2 to 1 jalapeno pepper, seeded and diced

1/2 teaspoon salt

2/3 cup broth

2/3 cup instant rice

1 tablespoon diced pimento

 

Combine butter, celery, scallions and pepper in medium skillet. Saute

until tender but not brown.

 

Add salt and broth, bring to a boil. Stir in rice and pimento. Cover

and remove from heat. Allow to stand 5 minutes

 

Yield: 2 to 3 servings