Ingredients
1 cup uncooked long grain rice1 cup chopped celery3/4 cup chopped onion1/4 cup butter, cubed2-1/2 cups water1 package (2 to 2-1/2 ounces) chicken noodle soup mix1 teaspoon dried thyme1/4 teaspoon rubbed sage1/4 teaspoon pepper2 tablespoons fresh minced parsley1 tablespoon chopped pimientos, optional
Preparation
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired.
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
