VALENCIA RICE CASSEROLE

     ½ cup chopped onion                3 cups Jasmine rice
     ½ cup chopped bell pepper          5 cups chicken broth
     ¾ cup sliced mushrooms             ½ cup peas
     1 clove garlic, minced             3 tsp salt
     ½ cup butter                       1 tsp monosodium glutamate
     1 tsp paprika                      1 tbsp chopped pimiento

Cook onion, bell pepper, mushrooms, and garlic in ¼ CUP BUTTER until tender but not brown. Stir in paprika and rice, pour in the chicken broth, and add the peas, salt, and MSG. Bring to a boil. Remove from heat and pour into a 2-½ quart casserole.

Bake at 350° until rice is tender, about 30 minutes. Add pimiento, dot with REMAINING BUTTER, and fluff with a fork.

Adapted from “Famous Foods from Famous Places” (1964). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!