| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | 6 | Servings | |
INGREDIENTS
| 2 | ts | Dried oregano |
| 1 1/2 | ts | Dried thyme |
| 1 | ts | Dried basil |
| 1 | ts | Paprika |
| 3/4 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1/4 | ts | Ground red pepper |
| 3 | Bacon slices | |
| 2 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Chopped green bell pepper |
| 3 | Cloves garlic; minced | |
| 1 | lb | Skinned and boned chicken breast halves; cubed |
| 1 | lb | Grouper fillet; cut into 1" pieces |
| 1 | c | Long-grain rice; uncooked |
| 1 | c | Green onion; thin sliced, divided |
| 2 | cn | Low-salt chicken broth; 10 1/2 ounces each |
| 1 | cn | Diced tomato; 14.5 ounce can |
| 2 | Bay leaves |
INSTRUCTIONS
1. Conbine first seven ingredients in a bowl. 2. Cook bacon in a dutch oven over medium high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve one tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of the oregano mixture; saute for 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan. 3. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; saute 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions. Yield: 6 servings Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "jms@twave.net" <jms@twave.net> on Jan 11, 1998
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