Asian Rice

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 6 people

Categories: Asian, Casseroles, Chinese, May2012, Rice


  • 2 tsp vegetable oil
  • 1/2 cup chopped green onions, including some tender green tops
  • 1/2 cup chopped red bell pepper
  • 3/4 cup chopped celery
  • 1 cup long-grain white rice
  • 2 cups Rich Chicken Stock or canned low-sodium chicken broth
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • 3 Tbs soy sauce, or more to taste
  • 1 cup sugar snap peas, trimmed
  • 1/4 cup toasted slivered almonds


  1. Preheat oven to 350 degrees F. In a medium saucepan over medium heat, warm oil. Saute onions, bell pepper, and celery until tender, about 5 minutes. Stir in rice. Add stock, seasonings, and soy sauce and bring to a boil.

  2. Transfer mixture to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake 40 minutes. Stir in peas and almonds and cook, covered, until rice is tender and liquid is absorbed, about 10 minutes longer.

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