| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Main dishes, Onions, Peas, Pork | 4 | Servings | |
INGREDIENTS
| 7 1/4 | oz | Pkg. Rice a Roni -Rice Pilaf |
| 3/4 | lb | Boned and skinned chicken breast halves, about 3 halves OR boneless pork loin, in thin strips |
| 1 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 3/4 | ts | Ground turmeric |
| 1/8 | ts | Hot pepper sauce (up to 1/4) |
| 1 | cn | (15 oz) black beans; drained/rinsed |
| 1 1/2 | c | Frozen peas |
| 1 | md | Tomato; seeded/chopped |
INSTRUCTIONS
In large skillet, saute rice-vermicelli mix as the package directs. Stir in 2 cups water, chicken, onion, garlic, turmeric, hot pepper sauce and contents of seasoning package; bring to boil over High heat. Cover and reduce heat to Low. Simmer for 8 minutes. Stir in beans and peas. Cover ; simmer 7-10 minutes or until most of the liquid is absorbed. Stir in tomato. MC formatting by bobbi744@sojourn.com Recipe by: Rice-A-Roni recipe card Posted to MC-Recipe Digest V1 #908 by Roberta Banghart <bobbi744@sojourn.com> on Nov 14, 1997
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