Ingredients:
1 cup uncooked long-grain rice
½ cup chopped onion
¼ cup butter or margarine, melted
2 ½ cups chicken stock
½ cup chopped green or red pepper
½ cup diced celery
½ cups cut up cooked chicken
1 x small can sliced mushrooms, drained
2 slices sharp/ tasty cheese, sliced or grated
sliced olives
Method:
In medium fry pan brown rice and onion in butter over medium heat, stirring occasionally. Add chicken broth, cover and cook 10 minutes. Add green pepper and celery, cook, covered 10 – 15 minutes longer or until rice is tender. Stir occasionally.
Add chicken and sliced mushrooms, mix well. Transfer to casserole dish, bake covered in moderate oven (350°F/ 180°C) 15 – 20 minutes, or until heated through. Remove casserole from oven. Top with halved cheese slices, and return to oven for a few minutes until cheese melts. Garnish with sliced olives.
Serves 3-5