Cajun chicken with confetti rice

Yield: 1 Servings

Measure Ingredient
3 Strips bacon
1 Red pepper
1 cup Rice
½ teaspoon Salt
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 Thyme
½ teaspoon Freshly ground black pepper
½ teaspoon Salt



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@...>

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