| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken, Casseroles, Rice |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 4 |
|
Chicken legs |
|
|
Salt and pepper to taste |
| 1 |
c |
Converted rice; uncooked |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Canned tomatoes; drained & chopped |
| 1 |
|
Green pepper; seeded and diced |
INSTRUCTIONS
1. In a large skillet heat oil over medium heat.
2. Add chicken and brown and all sides, about 10 minutes. Remove chicken
from the pan and set aside.
3. Drain excess fat from skillet, leaving about 1 Tbsp in the pan.
4. Add rice, onion, garlic, basil and oregano.
5. Stir over mediu, heat until rice is lightly browned, about 3 minutes.
6. Add chicken stock and tomatoes, bring to a boil, scraping any brown bits
from the bottom of the pan.
7. Arrange chicken on top of the rice mixture, cover and reduce heat to
low.
8. Simmer for 30-40 minutes or until chicken is cooked through and rice is
tender.
9. Sprinkle with green pepper or peas, cover and simmer another 3 minutes
until pepper/peas are tender.
Recipe by: Uncle Bens Advertisement
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18,
1998
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