Categories: Rice, Cajun 
      Yield: 2 servings 
  
    1/3 c  Chicken stock - made without 
           -salt or fat 
    1/3 c  Green onion - chopped 
           -pinch freshly ground black 
           -pepper 
    1/3 c  Rice - white, uncooked 
  
  PREPARATION: Bring the stock to a boil with the green onion and pepper. Add 
  the rice; turn down to a simmer and cover; cook for 20 minutes. 
   
  NOTE: If you want drier rice, remove the cover at 20 minutes and heat just 
  a minute or so longer. 
   
  VARIATIONS: Rice made with fish stock (see recipe page 89) can be served 
  with fish, beef-stock rich with beef. If you begin adding more vegetables, 
  you will end up with a jambalaya instead of a side course of Country Rice. 
   
  Calories        115.0 Protein 234.0 g Carbohydrates 25.5 g Dietary Fiber 
  0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol 
  0.0  mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg 
   
  Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94