Instructions: 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.

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