RICE ON THE GRILL

Great recipe for on the BBQ or for camping...

1 1/3 cups uncooked instant 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 Tbsp butter

In a 9" round disposable foil pan, combine the first 7 ingredients.  Dot with butter.  Cover with heavy-duty foil; seal edges tightly.

Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed.  Remove foil carefully to allow steam to escape.  Fluff with a fork.

Yield: 4 servings.

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I added some Dijon mustard, S&P, basil and some extra water to the rice mix.
I sauteed all the vegetables and once they were cooled, I then added them to the rice mixture.
This dish was easy to prepare, and I made it a few days prior to camping so I simply froze it, kept it on ice & we reheated it on day 2 for supper.
Hubby liked some Tabasco sauce with the rice mixture.
We BBQ'd some sausage, cut it up and added it with the rice...and voila, just like a simple Jambalaya!!