Beer makes batters better, meat more tender, and sauces more flavorful.
Artichoke Rice Bake
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- #76871
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
8 ounces mushrooms, sliced
1 small onion, chopped
1 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 cups chicken broth
1 cup long grain rice
2 medium tomatoes, chopped
2 cans (7 ounce size) artichoke hearts, drained and chopped
1/2 cup fresh Parmesan, grated
directions
In a large skillet, melt butter and saute onions, mushrooms, garlic salt and pepper, about 2 minutes.
Add chicken broth and rice, bring to a boil; reduce heat and simmer covered for 25 minutes. Stir in tomatoes and artichoke hearts.
Transfer rice mixture to a greased casserole, sprinkle with Parmesan cheese and bake for 5-8 minutes until Parmesan is melted.
Serving Suggestions and Notes: You can add cooked shrimp, chicken or Italian sausage just before putting into the oven. You may want to add an additional 1/4 cup of chicken broth and cook about 15 to 20 minutes to heat meat through.
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