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Categories:
onion green pepper mushrooms vegetable oil long grain white rice packets Vigo Spanish chicken ground turmeric chicken broth Spanish olives capers bay leaf pepper
Viewed: 48 - Published at: 3 years agoIngredients
- 1 medium onion, chopped
- 1/2 large green pepper, chopped
- 8 oz. mushrooms (ends and pieces)
- 2 Tbsp. vegetable oil
- 1 1/2 c. long grain white rice
- 2 (1.28 oz. each) packets Vigo Spanish flavor and color mix (may be purchased at most markets)
- 2 c. cooked, diced chicken
- 3/4 tsp. ground turmeric
- 2 (14 1/2 oz. each) cans chicken broth
- 1 (6 3/4 oz.) jar stuffed Spanish olives, halved
- 1 Tbsp. capers, drained
- 1 bay leaf
- 1/2 tsp. pepper
Method
- In skillet, saute onion, pepper and mushrooms in oil until onion is translucent, 4 to 5 minutes.
- In saucepan, heat chicken broth to boil.
- Add rice, Vigo flavor and color, turmeric, olives, capers, bay leaf and black pepper.
- Simmer about 15 to 20 minutes. Fold in chicken and sauteed vegetables.
- Remove bay leaf.
- If mixture is too thick, add a little broth or bouillon.
- Serve hot with salad and garlic bread.
- May substitute pork for chicken.
