Brown rice with vegetables
500 ml (2 cups) brown rice
30 ml (2 tbsp.) Of dehydrated onion soup
15 ml (1 tbsp.) Of powdered chicken broth
15 ml (1 tbsp.) Oil
5 ml (1 tsp.) MSG (Accent)
250 ml (1 cup) chopped celery
250 ml (1 cup) chopped onion
250 ml (1 cup) sliced mushrooms
125 ml (1/2 cup) chopped green pepper
250 ml (1 cup) of cooked chicken cube
625 ml (2 1/2 cups) cold water
30 ml (2 tbsp.) Of dehydrated onion soup
15 ml (1 tbsp.) Of powdered chicken broth
15 ml (1 tbsp.) Oil
5 ml (1 tsp.) MSG (Accent)
250 ml (1 cup) chopped celery
250 ml (1 cup) chopped onion
250 ml (1 cup) sliced mushrooms
125 ml (1/2 cup) chopped green pepper
250 ml (1 cup) of cooked chicken cube
625 ml (2 1/2 cups) cold water
Preheat oven to 170 ° (375 ° F)
In an ovenproof pan, combine rice, onion soup, chicken powder, oil and glutamate.
Add celery, mushrooms, peppers, onions and chicken cubes.
Add cold water and mix well.
Bake for 1 hour, until rice and vegetables are tender.
In an ovenproof pan, combine rice, onion soup, chicken powder, oil and glutamate.
Add celery, mushrooms, peppers, onions and chicken cubes.
Add cold water and mix well.
Bake for 1 hour, until rice and vegetables are tender.
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