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1 box of Spanish rice or Yellow or Mexican Rice
In a medium-sized soup pot, gently cook the onion and sweet pepper until light golden.
Add the chicken pieces and cut up sausages and brown lightly on low flame.
Add water to cover with oregano, and garlic, and crushed tomatoes. Simmer uncovered until chicken is done. Take out the chicken and set aside.
Now add the rice to the broth and cook about 15 minutes, then add the string beans, peas and carrots. Cook until rice is done. If there is too much broth just cook uncovered. If there is too little broth, cover the cooking rice and/or add more water.
When rice is done, place the rice mixture in a baking/serving dish, place the chicken and sausages on top, sprinkle with parsley, make sure there is enough liquid (add more water if necessary) and put in a warm oven uncovered until time to serve.
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
1/2 onion, sliced
1/2 red pepper, sliced
1 cup of fresh string beans, cut up
1 cup frozen peas and carrots
1 chicken, cut up
Sausages, cut up (optional)
1/2 cup tomatoes, crushed
2 cloves garlic, chopped
1/2 tsp. oregano
1 tbsp. parsley, chopped
1 to 2 tbsp. olive oil