Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
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