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| 1 pint |
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canned chicken with juice, equivalent to 2 cups |
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| 4 |
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slices bacon, chopped |
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| 1 cup |
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chopped onions |
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| 1/2 cup |
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chop celery |
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| 1/2 cup |
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chopped green bell peppers |
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| 3 cloves |
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garlic, minced |
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chicken broth, or bouillon |
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| 1 cup |
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converted rice, uncooked |
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| 1 cup |
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tomato sauce |
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| 1/4 tsp |
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salt |
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| 1/8 tsp |
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ground black pepper |
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|
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hot pepper sauce |
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| 1 |
Drain the chicken into a 2 cup measuring jug, reserving the liquid. |
| 2 |
Cook the bacon pieces in a large skillet until crisp. Add the onions, green peppers, celery and garlic. Sauté the mix for about 10 minutes or until tender. |
| 3 |
Add enough chicken broth to the reserved liquid from canned chicken to equal 2 cups. Pour the broth, rice, tomato sauce, the salt and pepper, and a few drops of the hot pepper sauce, into the pan with the bacon mix. Cover and simmer for at least 25 minutes, stirring only occasionally. |
| 4 |
Add the chicken and cook with the pan covered for 5 to ten minutes, just until the rice is tender and the fluid has been absorbed. |
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| Servings: 4 |
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| Recipe Type |
| Dinner, Entree, Fall, Light meal, Lunch, Main Dish, Main meal, Poultry, Spring, Winter |
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| Recipe Source |
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Source: All Foods Natural
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