AWESOME RICE AND ASPARAGUS
I had rental properties years ago and one of my renters was from another country and she gave me the original recipe which I have altered to my taste. I have never taken this to any function that people didn't simply love it and had to have the recipe! The flavors all blend together wonderfully and if there are leftovers they are great reheated.
Provided by Jo-Ann Boyer @jodolly
Categories Rice Sides
Number Of Ingredients 8
Steps:
- Use a very large skillet (I use my chicken fryer) and fry tomatoes and onions in 3 T. butter.
- Add the rice and cook till it absorbs most of the tomato liquid.
- Add the water and beef bouillon cubes, cook till rice is done.
- Spray a 9x13 pan with cooking spray, put a layer of rice mixture, then a layer of sour cream, a layer of asparagus, then a layer of parmesan cheese. Repeat using all ingredients and ending with asparagus and parmesan.
- Bake in a 350* oven for 15 minutes covered with aluminum foil.
- I press the rice down with the back of my spoon to make it stick together better so when the pan is done it can be cut into squares and it stays together. Note: You can use any rice but I prefer to use Jasmine because it will stick together the best and we love the taste of Jasmine rice.
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