2 tbsp Margerine or butter
3/4 lb 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
1/8 tsp Black pepper
1/2 cup Frozen peas
Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture)
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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 4 1/2 CUPS.
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