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Pepper Chicken and Rice Recipe

   
 

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     Pepper Chicken and Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15

Ingredients
1-1/2 lb boneless chicken breast thinly sliced.
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain rice
1 can (28 oz) stewed tomatoes
1/2 cup soy sauce
1 tbsp chicken bouillon granules
3/4 tsp salt free herb seasoning
1/2 tsp garlic
 
1/4 tsp cayenne powder
1/2 tsp salt
2 medium green peppers cut in 1 in pieces
1 can (8 oz) mushroom stems and pizzas
1 can (8 oz) sliced water chestnuts, drained
2 tbsp cornstarch
2 tbsp water

Instructions
Saute chicken and onion in oil until chicken is no longer pink. Add rice. Cook and stir for one min.
Drain tomatoes, reserving liquid. Add enough water to the tomato juice to measure 2-1/4 cups. Add tomato juice mic to pan along with soy sauce, bouillon, and seasonings. Bring to boil. Reduce the heat, cover and simmer for 15 min. Stir in the green peppers and tomatoes.
Cover and simmer for 5 min. Add the mushrooms and water chestnuts, heat through. Combine cornstarch and water until smooth. Gradually add to the pan. Bring to a boil, cook and stir for 1 or 2 min or until thickened and bubbly.


Originally Submitted
2/9/2011





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