Richmond Crew Emails / Boston Chicken Spicy Rice

Are you perverted?

"You are 80% not perverted and 20% perverted. That is too low! You must be lying!" (hahahaha... I dunno about that result...)

Eric sent me and Steph a reply, saying that leaving / being home by midnight sounded good to him. She has the car and is driving, so that's what will happen. The alternative is spending the night in PoCo, and he's right... nobody wants to do that!

Jon just emailed me back about Terry: no, he didn't say anything (much less a yay or nay) on the offer to cook. I know Jon won't be there this weekend since he's at the Regent retreat, so if Terry's there, I'll talk to him about it. (or Jeremy can too, since I sent the whole thing to him just now with my reply to Jon... Jon wanted me to make sure Jeremy knew about it, and this is the best way to do so!)


Boston Chicken Spicy Rice

Categories: Rice, Copycat
Yield: 6 servings

1/4 cups Raw Rice-shaped pasta
3/4 cup Minute rice
1 tablespoon Pimiento; chop fine
1/2 teaspoon Dry minced celery leaf
1 teaspoon Dry minced parsley
1/4 teaspoon Dry mustard
14 oz Can chicken broth
1/4 cups Olive oil
1/2 teaspoon Salt

In a 2-quart saucepan, combine all ingredients. Stir often and bring to a boil. Cover and remove from heat. Let stand 15 minutes. Fluff rice with a fork occasionally. Salt and pepper to taste if desired. Keep warm in top of double boiler, over simmering water, to serve within an hour. Refrigerate leftovers covered. Rewarm gently in 3 to 4 days. Do not freeze.