| 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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