Yield: 6 Servings
|2 teaspoons||Dried oregano|
|1½ teaspoon||Dried thyme|
|1 teaspoon||Dried basil|
|½ teaspoon||Ground black pepper|
|¼ teaspoon||Ground red pepper|
|3 \N||Bacon slices|
|2 cups||Chopped onion|
|1 cup||Chopped celery|
|1 cup||Chopped green bell pepper|
|3 \N||Cloves garlic; minced|
|1 pounds||Skinned and boned chicken breast halves; cubed|
|1 pounds||Grouper fillet; cut into 1\" pieces|
|1 cup||Long-grain rice; uncooked|
|1 cup||Green onion; thin sliced, divided|
|2 cans||Low-salt chicken broth; 10 1/2 ounces each|
|1 can||Diced tomato; 14.5 ounce can|
|2 \N||Bay leaves|
1. Conbine first seven ingredients in a bowl.
2. Cook bacon in a dutch oven over medium high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve one tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of the oregano mixture; saute for 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.
3. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; saute 5 minutes. Add vegetable mixture, rice, ½ cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and ½ cup green onions.
Yield: 6 servings
Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "jms@..." <jms@...> on Jan 11, 1998