Rice and Chicken with Vegetables

1 cup chopped onions
2 tbs butter or margarine
1 cup uncooked rice
2 cups chicken broth
1 tsp salt
1/2 tsp ground black pepper
2-1/2 to 3 cups cooked chicken (leave in large pieces)
1/4 cup sliced pimientos
1 medium green pepper, cut in thin strips
1 cup drained cooked peas (fresh, frozen, or canned)

In a 2-1/2 quart saucepan cook onions in butter until soft but not brown. Add rice, broth, salt, and pepper. Heat to boiling, stir once, reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Add remaining ingredients. Mix lightly; cook, covered, 5 minutes longer.

Makes 6 servings.

Serve with fresh Carrot Raisin Salad, Whole Wheat Biscuits , Rosy Apple Dumplings.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana