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Traditional Rice Consomme Recipe

by Mary A. Mitchell

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pepper , rice , beef , bell , traditional
When I was growing up in the Deep South, rice was always served “plain” for a good reason: It was going to be covered with gravy. It arrived, fluffy as a cloud, alongside the fried chicken, roast beef, or country-fried steak. If it didn’t, complaints arose—unless, of course, there were homemade biscuits to drench with gravy.
Then someone discovered that rice could be baked, and a raft of dishes came upon the scene. The flavor of the recipe below outranks any prepared rice dish I’ve tried.



Ingredients
1 can beef broth
1 can beef consommé
1 cup uncooked white or brown rice
1 small can sliced mushrooms, drained
1 cup onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Salt and pepper to taste
1 stick of butter or margarine
Instructions
Place all ingredients except butter in a casserole. Mix well. Arrange slices of butter over the top. Bake covered at 350 degrees for one hour.

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