Gumbo Rice

Prep Methods/Techniques
Cuisine
Course
Ingredients
  • 2 cup long-grain rice
  • 2 1/2 cup chicken stock
  • 1/2 small onion, very finely chopped
  • 1 celery stalk, minced
  • 1/4 cup minced red bell pepper
  • 2 tbsp butter, melted
  • 1/2 tsp salt
  • 3 clove garlic, peeled and minced
  • 1/4 tsp freshly ground black pepper
  • 1 pinch cayenne pepper
Method
  1. Preheat the oven to 350°F.
  2. In a 5- x 9-inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake until rice is tender, about 1 hour and 10 minutes.
Cook's Notes
Yield
Makes 6 cups
Variations
Clam juice should be substituted for the stock if the rice is to be served with a seafood gumbo.
Advance Prep
The rice can be made up to 3 hours ahead of serving time. It will stay warm in the turned off oven for a couple of hours.