Yield: 1 Servings
|4||Boneless, skinless chicken breast halves|
|4||Cloves garlic, minced|
|3||Green onions, trimmed and sliced thin (up to 4)|
|2 tablespoons||Vegetable oil|
|½ teaspoon||Ground red pepper|
|½ teaspoon||Freshly ground black pepper|
Pensacola News Journal had this a while back and it sounds good.
Cook bacon in a medium saucepan until crispy. Meanwhile, core and mince red pepper. Remove bacon from pan and cook red pepper in bacon drippings for 5 minutes over medium heat. Add rice, 3 cups water and salt. Bring to a boil, cover and cook 18 minutes. When the rice is done, crumble the bacon and stir it into the rice. Meanwhile, slice chicken into thin strips, about ½ inch by 3 inches. Mince garlic and onions. Heat oil in a wide skillet over high heat. Add garlic, chicken and onions, then measure spices and add to the skillet. Cook 4-5 minutes, stirring, until chicken is opaque. Serve chicken with rice pilaf. Serves 4.
Posted to EAT-L Digest 22 November 96 Date: Sat, 23 Nov 1996 20:30:10 -0600 From: Pam and KerryAnn Cobb <priss@...>