Rice, Pepper and Pineapple Casserole
<3 tbsp oil or butterbr>
1 cp raw rice
1 green pepper, minced
2 cps canned pineapple chunks
2 cps chicken stock (or 2 bouillon cubes dissolved in boiling water)
4 tbsp pineapple syrup
1 - In a large skillet, heat oil.
2 - Add rice and let it cook until golden, stirring frequently so it does not become too brown.
3 - Remove rice.
4 - Now cook green pepper until it is soft.
5 - Remove.
6 - Add some more oil or butter and fry pineapple chunks until brown.
7 - In a well-greased casserole arrange a layer of golden rice, a layer of green pepper, and a layer of pineapple.
8 - Dot with butter
9 - Repeat layers until all the rice, pepper and pineapple are used.
10 - Heat chicken stock and pineapple syrup in skillet.
11 - Stir so that all sediment is loosened from the pan.
12 - As soon as it boils, pour into casserole.
13 - Cover and bake in moderate oven (350 degrees F.) until rice is tender.