Turkish Pilaf III

Name: Turkish Pilaf III
Ingredients: ⅓ cup rice; 3 tablespoons butter; ½ cup canned tomatoes; ½ cup cold cooked chicken cut in dice; White Stock highly seasoned; Salt and cayenne

Ingredients

⅓ cup rice
3 tablespoons butter
½ cup canned tomatoes
½ cup cold cooked chicken cut in dice
White Stock highly seasoned
Salt and cayenne

Steps

Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.

More recipes with rice, butter, chicken, broth or stock or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.