Mushroom Barbeque Rice

Mushroom Barbeque Rice


Heavy-duty aluminum foil
1 1/3 cups (4 5/8-ounce box) packaged pre-cooked rice
1 1/3 cups water
2 tablespoons minced onions
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Tabasco Sauce (or 1 teaspoon Worcestershire)
1 teaspoon prepared mustard
2 tablespoons chili sauce
2 tablespoons butter
1/2 cup mushrooms, canned or cooked fresh


Place 2 sheets of aluminum foil (each about 14-inches square) on top of one another in a small bowl. Press into the bowl to form a pouch. Add rice, then the remaining ingredients. Seal pouch tightly, and remove from bowl. Place on a grill over hot coals. Heat for approximately 15 minutes, then open the foil and mix rice with a fork. 

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