Skinless; boneless chicken cut up into small pieces
1
c
Regular long-grain rice
1
md
Carrot; chopped -or-
1
sm
Red pepper; chopped (can use both if you like)
1
sm
Onion; chopped
1
cn
(14-oz) chicken broth (I used a chicken boulion and add 14 oz of water)
1
cn
(10.75-oz) Campbell's condensed cream of mushroom soup
1/8
ts
Black pepper
1/2
c
Frozen peas
Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture)
INSTRUCTIONS
submitted by: mgiroux@icom.ca
I made this last night for dinner. A friend gave me this receipe, we loved
it so I thought I would share it with everyone. Hope you enjoy this.
IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK
CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT
TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE,
CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH,
SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15
MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER
COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING
OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4 1/2 CUPS.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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