1-1/2 cups each chicken stock and water (use all canned vegetable stock or
veggie stock in combination with water if serving vegetarians)
1 Tsp. salt
1 pound asparagus, trimmed and sliced in to 1 inch pieces
2 Tbsp. butter
1 small onion and 1 small red bell pepper, diced
3 cloves garlic, minced
1 cup uncooked long-grain rice
1/2 cup freshly grated Parmesan cheese.
Combine all ingredients in large mixing bowl.
Butter a deep 9 by 13 inch baking dish, and pour mixture in to dish.
Cover dish with foil and bake at 400 F for 25 minutes.
Remove cover an stir well.
Replace cover, baked, covered for an additional 30-40 minutes.