Chicken and Yellow Rice
Author: Brenda Moore
Ingredients
- 8 pieces of Chicken or 1 Fryer cut up
- 1 medium Onion, chopped
- ½ Green Pepper, chopped
- 2 cloves Garlic, minced
- 1 Bay Leaf
- 1 Envelope VIGO Flavoring and Coloring,
- 1 lb. Long Grain Rice
- 4 oz. jar diced Pimiento Peppers, drained
- Small can Peas, drained
- 6 oz. VIGO Olive Oil
- Salt
- ½ C Sangria
- 1 qt. Water
Instructions
- Brown thawed Chicken in Olive Oil on each side.
- Place Chicken on paper towel while you sauté vegetables.
- Sauté chopped Onions, Green Pepper and Garlic in remaining oil in pan.
- Add Water, Bay Leaf, Salt and stir well.
- If you are using Flavoring Packet, add it here.
- Add Chicken and bring to a boil.
- Reduce heat and simmer for 10 min. with lid on.
- Bring to a boil again and add Rice and ½ C. Sangria
- I add small can peas and carrots and Pimientos here.
- Let return to a boil.
- Turn down heat, put lid on and continue slow cooking for 20 min.
- When done add Peas and Pimientos to garnish.
Notes
Karen Martin Notes
I used thawed chicken tenderloins for the chicken.
I substituted (2) 8 oz packages of Vigo Low Sodium Yellow Rice with Flavoring for the flavor packet and 1 lb of long grain rice.
I used the smallest size can of peas and carrots instead of just peas.
I used extra virgin olive oil, light.
I started out with 1 tsp of salt and seasoned to taste
I substituted White Grape Juice for Sangria
I added the peas, carrots and pimentos with the rice instead of as garnish.
I used thawed chicken tenderloins for the chicken.
I substituted (2) 8 oz packages of Vigo Low Sodium Yellow Rice with Flavoring for the flavor packet and 1 lb of long grain rice.
I used the smallest size can of peas and carrots instead of just peas.
I used extra virgin olive oil, light.
I started out with 1 tsp of salt and seasoned to taste
I substituted White Grape Juice for Sangria
I added the peas, carrots and pimentos with the rice instead of as garnish.
