My mom used to make this recipe all the time growing up. It has turned into one of my favorite recipes. I don’t know why, but I’ve never made it myself. So, last week I called my mom for the recipe and tried to make it. She thought she remembered the recipe so she told it to me over the phone. I knew I wouldn’t follow the recipe exactly, so I didn’t write everything down, turned out to be a big mistake. So, when you make this: Make sure you cover the dish when you cook it or you will have very very crunchy rice. 🙂
I love this rice, it is one of my all time favorite dishes to eat. John really liked it too.
2 cups uncooked long grain rice
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter or margarine
4 cups chicken broth
1 teaspoon Worchestershire sauce
1 teaspoon soy sauce
1/4 teaspoon dried oregano or basil
1 1/2 cup cooked, chopped chicken
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender.
Spoon into a greased 2 qt. casserole. Combine all remaining ingredients, pour over rice mixture.
COVER and bake at 325 degrees for 50 minutes or until rice is done.