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Rice Romano for 50


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1 quart green peppers, chopped
1 quart onions, chopped
1 cup butter or margarine
1 teaspoon garlic powder
2 tablespoon salt
1 cup pimentos
1-3/4 quarts Riceland Gold Perfected Rice
3-3/4 quarts rich chicken broth

Saute peppers and onions in butter until transparent but not brown. Stir in garlic powder and salt. Add remaining ingredients and bring to a boil. Turn heat to low and cover pan with tight-fitting lid or foil. Cook 20-25 minutes or until rice is tender and liquid absorbed. Toss lightly before serving.

Serves 50




STACKS, The Art of Vertical Food

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