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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts. Ingredients:
6 chicken breasts, skinned |
salt, for dredging |
pepper, for dredging |
flour, for dredging |
1/2 cup butter or 1/2 cup margarine |
1 cup chopped onion |
2 cloves garlic, crushed |
1/2 cup diced green pepper |
1/3 cup pimentos |
1 1/2 cups uncooked long grain rice |
2 cups chicken broth |
1/4 teaspoon chili powder |
1 teaspoon cumin seed |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Roll chicken in seasoned flour.
2. Brown in skillet with butter.
3. Preheat oven to 350.
4. Remove chicken and saute onions, garlic and green pepper.
5. Add pimento and uncooked rice.
6. Stir over heat 2 minutes.
7. Add chicken broth, chili powder, comino seed, salt and pepper.
8. Put rice mixture into greased casserole dish and arrange chicken breasts over top.
9. Bake uncovered for 1 1/2 hours.
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