Rice has always been one of my favorite foods. I like it any way I can get it. This is a quick side dish and a great way to
use leftover rice. Perfect with beef, chicken, fish, or pork!
1 ½ cups of cooked rice that is at room temperature
½ stick butter
½ cup chopped onion
¼ cup diced bell pepper
1 Tablespoon chopped parsley
1 rib celery finely chopped
1 toe of garlic, chopped
1 4-ounce can of sliced mushrooms or sliced fresh mushroom (about 10)
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon seasoned salt
1 ½ Tablespoons Worcestershire sauce
Optional: chopped green onions for topping
In a large skillet, melt butter, sauté
garlic for about 2 minutes, add all other vegetables and continue to sauté until
softened. (About 5 minutes on medium heat).
Add rice, garlic powder, pepper, seasoned salt, and Worcestershire sauce. Toss around until well mixed. If it seems too dry, add more butter 1
Tablespoon at a time, but you want the rice to stay firm, not wet and mushy. Sprinkle with chopped green onions.