Turkish Pilaf - Antoinette Pope School - Chicago - cooking recipe

Ingredients

1/4 c. butter
1/2 c. green pepper, cut into 1/2-inch pieces
1 c. canned tomatoes
1 small clove garlic, chopped fine
1 c. fresh mushrooms, sliced
about 1 1/2 Tbsp. salt
a little black pepper
1 lb. rice
about 2 1/4 c. stock or hot water (with 1 bouillon cube, if desired)

Preparation

In a heavy saucepan, melt the butter. Add green pepper, tomatoes, garlic, salt, black pepper and mushrooms.
Cook several minutes.
Wash rice 3 or 4 times in cold water and drain thoroughly. Add the washed rice and 2 1/4 cups hot water or stock to cooked mixture.
Stir only until mixed.
Cover tightly.
Let come to a quick boil, then let it cook slowly over low flame about 45 minutes or until tender.
Do not uncover rice while cooking. After rice is done, leave covered about 20 minutes. Delicious served with chicken or any meat dish. Serves 8 to 10.