¼ cup chopped pecans or walnuts or slivered almonds, pistachios or pine nuts, toasted
Instructions
Preheat the oven to 350 degrees. Lightly grease a shallow 2 quart baking dish. Add the rice and set aside. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the celery, onions and bell peppers. Saute 3 minutes, stirring frequently. Stir in the stock, poultry seasoning, salt and black pepper. Bring to a boil. Pour the hot stock mixture over the rice. Cover and bake 30–35 minutes or until the liquid is nearly absorbed. Sprinkle with the nuts, uncover and let stand 5 minutes before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rice-rice-baby/