| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter; divided |
| 3/4 |
lb |
Chicken breasts skinless, boneless cut into cubes |
| 1 |
sm |
Onion; finely chopped about 1/4 cup |
| 1 |
md |
Carrot OR 1 small red pepper finely chopped (about 1/3c) |
| 1 |
c |
Regular long-grain rice uncooked |
| 1 |
cn |
(14-1/2 oz) Chicken Broth Swanson Ready to Serve |
| 1 |
cn |
Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Frozen peas |
INSTRUCTIONS
1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium; cook
onion, carrot and rice until rice is browned, stirring constantly. 3. Stir
in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover;
cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken.
Cover; cook 5 minutes or until chicken is no longer pink, rice is tender
and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2
cups or 4 servings.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 09, 98
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