My friend Alisha and I are still attempting to get our catering business off the ground but it’s been a slow go since I’ve been working on a tv series but we did manage to squeeze in a little gig catering a ring ceremony luncheon for a dear friend of mine and this is one of the items that we served and it was delicious and so easy and the rice was the perfect texture!
3 tablespoons butter
2 cups uncooked regular long grain rice
1/3 cup chopped onion
1/2 teaspoon salt
3 1/2 cups chicken broth
1/2 cup water
1 cup julienne strips carrots
1/2 cup frozen sweet peas, thawed
1/2 cup chopped red bell pepper
1/3 cup toasted slivered almonds
1 In a 12″ skillet, melt butter over medium high heat. Add rice, onion and salt and cook 8 – 10 minutes, stirring frequently, until rice is light golden brown. Stir in broth and water. Heat to boiling then remove from heat.
2 Spray inside of 3 – 4 quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice in under liquid and not sticking to sides of cooker.
3 Cover and cook on low for 2 – 2 1/2 hours.
4 Stir in peas and bell pepper, increase heat to high, cover and cook 15 – 20 minutes until hot. Sprinkle with almonds. (Rice will hold on low up to 2 hours, stir occasionally.)
recipe from Betty Crocker