Ingredients1 h 25 m servings
- In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside.
- In a skillet, saute carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt. Divide half of the rice mixture between two greased 11-in. x 7-in. x 2-in. baking dishes. Top with vegetable mixture and remaining rice mixture. Cover and bake at 350 degrees F for 45 minutes or until heated through.
ReviewsRead all reviews 11
This was pretty good. The only thing that I would change is the amount of liquid. I found that it's a little dry.
Wow. This is a GREAT rice dish! I was skeptical about layering it, but it definitely works. I left out the green peppers, and I added fresh, sliced mushrooms. I used cream of mushroom soup, rath...
This recipe was a real hit at the church luncheon! It made an excellent side dish for the Artichoke Chicken recipe (also from this site). Only a minor change: I cooked the rice in chicken stoc...
I really enjoyed this recipe. My husband was not as keen on it but it is a great vegetarian dish and I will be making it again.
YUM! super easy & very flavorful. I added a minced clove of garlic when I sauteed the veggies, subbed cream of mushroom for cream of chicken, added some spicier peppers & sprinkled cheese on top...
I added fresh garlic & squash to the veggie's and cheese to the top. I also did wild rice instead of white. With these additions I would give this dish 5 stars.