Ingredients
4 cups uncooked Riceland Gold Parboiled Long Grain Rice
2 cups uncooked Riceland Extra Long Grain Rice
1 Tablespoon salt
12 cups boiling water
3 quarts chopped celery
2 quarts chopped onions
3 sticks margarine
4 cans cream of chicken soup
1 can cream of mushroom soup
2 cans chicken broth
1/4 cup Liquid Smoke
Preparation
1. Place first 4 ingredients in large disposable aluminum pan (16x11x2-inch recommended).
2. Cover tightly with heavy aluminum foil. Cook at 350F for 35 minutes.
3. Saute onions and celery in margarine until tender. Stir in remaining ingredients.
4. Combine mixture with rice. Mix thoroughly.