| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 2 | tb | Margerine or butter |
| 3/4 | lb | 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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