| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chicken, Rice, Beans, Wrv | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Onion; chopped |
| 3/4 | lb | Chicken breast; slice thin |
| 1 | tb | Vegetable oil |
| 2 | c | Uncooked instant brown rice |
| 28 | oz | Chicken broth |
| 1 | tb | Prepared horseradish |
| 4 | ts | Sugar |
| 1 | md | Sweet green pepper; sliced |
| 1 | md | Sweet red pepper; sliced |
| 14 | oz | Black beans; rinse, drain or |
| 2 | c | Cooked beans |
| 1/4 | c | Grated Parmesan |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with cheese before serving. Source: Newspaper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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