Ingredients
- 1/4 pound butter (one stick)
- 1/2 onion, diced
- 1 diced green bell pepper
- 2 cups white rice
- 2 carrots, peeled and diced
- 2 chicken boullion cubes, dissolved in 2 cups of hot water
Instructions
- Melt the butter in a large skillet over low heat. Add the onion and bell pepper and cook until softened, about 3 minutes.
- Add the rice and cook, stirring, until coated with butter.
- Add the carrots and the boullion broth, then add 4 cups water and bring to a boil.
- Increase the heat to high and cook, uncovered, for 3 minutes.
- Reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 10 minutes longer.
- Makes 6 servings.
Notes
This rice is a perfect complement to any chicken dish, like King Ranch Chicken.
