Razorback Rice
Source of Recipe
the web
List of Ingredients
2 lbs. boneless, skinless chicken breasts
1 bay leaf
1/4 teaspoon black pepper
2 (14.5 oz.) cans chicken broth
4 tablespoons butter or margarine
2 cups chopped onion
1 large bell pepper, chopped
1 teaspoon minced fresh garlic
1 (14.5 oz.) can chopped tomatoes, undrained
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
1 cup uncooked Riceland Extra Long Grain Rice
2 lbs. cooked ham, cubed
Recipe
In large saucepan, combine chicken, bay leaf, black pepper and chicken broth. Simmer 15 minutes or until chicken is tender. Remove chicken to cool. Discard bay leaf, reserving broth. In small saucepan, melt butter. Saute onion, bell pepper and garlic until onions are clear. To reserved chicken broth, add sauteed vegetables, tomatoes, thyme, cayenne pepper and rice. Bring to a rolling boil and reduce heat to simmer (low boil). Cover with a tight fitting lid and simmer 20 minutes. Cube chicken. Add cubed chicken and ham to mixture in saucepan; heat through.
Serves 8.
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