Yield: 4 Servings
|2 tablespoons||Margerine or butter|
|¾ pounds||Skinless; boneless chicken cut up into small pieces|
|1 cup||Regular long-grain rice|
|1 medium||Carrot; chopped -or-|
|1 small||Red pepper; chopped (can use both if you like)|
|1 small||Onion; chopped|
|1 can||(14-oz) chicken broth (I used a chicken boulion and add 14 oz of water)|
|1 can||(10.75-oz) Campbell's condensed cream of mushroom soup|
|⅛ teaspoon||Black pepper|
|½ cup||Frozen peas|
|\N \N||Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture)|
submitted by: mgiroux@...
I made this last night for dinner. A friend gave me this receipe, we loved it so I thought I would share it with everyone. Hope you enjoy this.
IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE, CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH, SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15 MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4½ CUPS.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .