Chicken and Rice
Source of Recipe
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2 cups cooked chicken breast-meat, diced
1.5 cups of long grain white rice
3 cups strong homemade low-fat chicken stock
1 brown (or yellow) onion, diced
2 cloves of garlic, pressed or crushed
2 carrots, sliced into coins
1 stalk of celery, sliced,
1 green or red pepper, julienned
1 bayleaf
a pinch of salt
a lot of black pepper
Saute onion and garlic heavy pan over medium high heat, using a
little water instead of butter or oil. Add carrot coins and celery
pieces and season with salt, black pepper, bayleaf.
Add rice, and stir around until it gets moistened with the juices
of the vegetables, and then add chicken stock. Bring mixture
started to boil, then turn heat down to very low. Simmer, covered,
for 20 minutes, until the rice is almost all cooked. Add the red
pepper and the chicken, and let cook for another 10 minutes.
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