TANGY RICE ON THE GRILL
1 1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
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1/4 cup chopped onion
1/2 cup water
1/2 cup chicken broth
1/3 cup ketchup
1 tablespoon butter
In a 9-inch round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly.
Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork. Yield: 4 servings.
Quick Cooking January/February 2000