Rice Casserole With Olives
Ingredients:
- ¾ cup onion, chopped
- 6 tablespoons butter
- 10 ounces chicken stock
- ¾ cup orange juice
- ¾ teaspoon Creole seasoning
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon Lea & Perrins
- ½ cup ripe olives, chopped
- 1 ½ cups raw rice
- ½ cup pecans, chopped
- 2 tablespoons parsley, chopped
Directions:
- Sauté onion in butter till clear.
- Add everything except rice, olives, and parsley. Bring to a boil.
- Stir in rice and olives, return to boil, lower heat. Cover tightly and cook for 10 minutes.
- Add remaining ingredients and cook approximately 10 minutes more until ready.
