Ingredient:
- One 3- to 3-1/2-pound chicken, cut into 8 pieces
- 6 cups water
- 2 cans (15 ounces each) tomato sauce
- 1 large onion, finely chopped
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups long- or whole-grain rice, rinsed
Direction:
In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.
Cover and allow to boil for 35 minutes.
Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.
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Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction: Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |