Using a large, iron Dutch oven, saute green
pepper, onions, and garlic in vegetable oil until
tender. Add remaining ingredients except chicken,
rice, and parsley.(I use the broth as part of the
water in the recipe). Bring mixture to a boil, add
rice and return to a boil. Turn heat to low and
simmer for 30 minutes, or until rice is done. Add
the chopped chicken and parsley and heat through.
Serve with wine. Serves 6.
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