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Yield: Makes 6 servings.

• 1/2 cup chopped onion
• 2 tablespoons butter or margarine
• 1 cup uncooked rice
• 1 cup sliced celery
• 1/2 cup green bell pepper julienned
• 2 cups chicken broth
• 1/8 teaspoon ground white pepper
• 1/4 cup chopped dried apricots
• 2 tablespoons sugar

Cook onion in butter in 2- to 3-quart saucepan until soft but not brown.

Add rice, celery, green pepper, broth and white pepper.

Bring to a boil; stir.

Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. 
Stir in apricots and sugar; replace cover and let stand 5 to 10 minutes.

Toss lightly before serving.
Nutrition Facts
Calories 207   
Total Fat 5g 
Cholesterol 10mg 
Sodium 395mg 
Total Carbohydrate 36g 
Dietary Fiber 1g 
Protein 4g

USA Rice Federation (


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