Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook onions in butter until soft.
  2. Add rice, salt, pepper, mushrooms, pimientos, broth and sherry.
  3. Bring to a boil; stir. Pour into buttered 2-quart baking dish. Cover with tight-fitting lid or foil.
  4. Bake at 375°F for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

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