Ingredients
2 cups uncooked long grain rice1 cup chopped celery1/2 cup chopped onion1/4 cup butter, cubed4 cups chicken broth1 teaspoon Worcestershire sauce1 teaspoon reduced-sodium soy sauce1 teaspoon dried oregano1 teaspoon dried thyme
Preparation
In a large skillet, saute the rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender.
Spoon into a greased 2-qt. casserole. Combine all the remaining ingredients; pour over rice mixture. Cover and bake at 325° for 50 minutes or until rice is tender.
