WALDINE VAN GEFFEN VGHC42A
3/4 cup Onion, chopped
3/4 lb Chicken breast, slice thin
1 tbsp Vegetable oil
2 cup Uncooked instant brown rice
28 oz Chicken broth
1 tbsp Prepared horseradish
4 tsp Sugar
1 medium Sweet green pepper, sliced
1 medium Sweet red pepper, sliced
14 oz Black beans, rinse, drain or
2 cup Cooked beans
1/4 cup Grated Parmesan
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Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with cheese before serving. Source: Newspaper
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