I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".
- 1/4 cup butter, cubed
- 1 teaspoon Creole seasoning
- 1/8 teaspoon pepper
- 2 cups cooked long grain rice
- In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through. Yield: 4 servings.
Originally published as Creole Rice in Quick Cooking September/October 1998, p31
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