- 1 Tbs butter
- 1 Tbs olive oil
- Assorted veges of your choice: mushrooms, sweet peppers, onions, zucchini, sundried tomatoes, pablano peppers, carrots, etc.
- 1 cup basmati rice, rinsed well
- 1-2 cloves garlic, minced
- Red pepper flakes, to taste
- 2 cups chicken stock
Preheat oven to 350 degrees.
Melt the butter in a medium saute pan, add olive oil.
When oil is warm, add the rice & veges.
Saute for a few minutes until veges are tender & rice browns slightly.
Add garlic & red pepper flakes.
Pour in chicken stock, stir and heat until warm.
Pour into a 1 ½ qt baking dish or 8x8 dish that has been sprayed with cooking spray.
Cover and bake for 25 to 30 minutes or until water is absorbed and rice is tender.
Serves about 8.