1 cup white rice
3 cups chicken broth
4 Tbsp butter
1/2 onion, chopped fine
2 celery stalks, chopped fine
1/2 green pepper (optional), chopped fine
1 tsp dry rosemary
Salt and pepper to taste
In large skillet with cover, melt butter before adding onion and celery and optional green pepper. Brown vegetables till soft and tender.
At this point, add the rice and stir well, coating the rice, while toasting it. This should take about 5 minutes.
Slowly pour chicken broth into the skillet with rice. Stir well.
When it comes to a boil, lower heat to simmer. Stir once more and cover. Let cook without checking it. Put timer on 12 minutes.
Check the rice for all liquid to be absorbed.
Toss rice.....ready to serve.
Yield: about 3 cups of cooked rice