Grilled Rice

I made some changes to the recipe for when I make it. I don't use instant rice, so I used regular rice. I used turkey stock that I had made and had frozen after Thanksgiving instead of Chicken Broth. I can't use mushrooms because of a food allergy, but I did put in carrot and celery sticks. I also used bbq sauce instead of ketchup. I'm so pleased that this is an adaptable recipe and am keeping handy for the next time someone fires up the grill.

Ingredients:

1-1/3 cups uncooked Instant White Rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1/2 cup chicken broth
1/3 cup ketchup
1 tablespoon butter

Directions:

In a 9-in. round disposable foil pan, combine the first seven ingredients.

Dot with butter and cover with heavy-duty foil making sure to seal the edges tightly.

Grill over a medium heat for 12-15 minutes or until the liquid is absorbed.

Remove foil carefully to allow steam to escape while taking care not to burn your fingers.

Fluff the rice with a fork before serving.