| 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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