| 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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