from The Portsmouth Country Club
This recipe was given to a member by the chef at the Portsmouth Country Club when they asked for it. As written, it may be quite sweet. The recipe is a bit sketchy, as no exact measurements are given nor does it say how many it feeds. Looks like a lot!
Here is a member challenge – Try out this recipe and let us know how it goes. Take a picture. Determine the exact measurements. Write up some comments. Send them to the Web Master.
- Very finely chop celery, carrots and green pepper. Sauté.
- Add 2 cups white rice 1½ cups chicken stock, 1 can cream of coconut (NOT coconut milk).
- Simmer until rice is cooked.
- Sprinkle with chopped cilantro.