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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This has gotten the thumbs up from my husband, who is from Louisiana. Not bad, considering I'm an Aussie! Ingredients:
2 teaspoons cayenne pepper |
1 1/2 teaspoons black pepper, freshly ground |
1 1/4 teaspoons sweet paprika |
1 teaspoon dry mustard |
1 teaspoon cumin, ground |
1/2 teaspoon ground thyme |
1/2 teaspoon oregano |
vegetable oil cooking spray |
1/4 lb chicken breast, finely chopped |
2 bay leaves |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup green capsicum, finely chopped |
2 teaspoons garlic, minced |
2 tablespoons margarine |
2 cups chicken stock |
3/4 cup uncooked rice |
Directions:
1. Combine first 7 seasonings in a small bowl and set aside.
2. Coat a frying pan with oil spray and place in chicken and bay leaves.
3. Cook over high heat until meat is browned.
4. Stir in seasoning mix.
5. Add onion, capsicum, celery and garlic, and stir.
6. Add margarine and stir until melted.
7. Cook for about 10 minutes, stirring and scraping bottom of pan occasionally.
8. Add chicken stock and stir.
9. Heat until boiling.
10. Add rice and stir thoroughly.
11. Cover pan and reduce heat to low.
12. Cook until rice is tender.
13. Remove bay leaves and serve immediately.
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