May 3, 1992
1 4oz. can whole green chilies
1 8 1/2 oz can peas and carrots
1/2 c. uncooked white rice
1 T. oil
1/4 c. water
1 8 oz. can tomato sauce
2 c. cooked chicken, cubed
3/4 c. celery, chopped
1 T. parsley flakes
1/8t. ground cumin
1 t. instant chicken bouillon
salt/pepper
Cut chilies into julienne strips. Drain peas and carrots, reserving liquid. In skillet, brown rice in oil. Add reserved liquid, water, tomato sauce and seasonings Mix and add chicken. Bring to a oil, reduce heat, simmer covered 20 minutes. Add peas and carrots, heat thru. Serves 4
Lady Madonna, Children at your feet.. Beatles
Never swallow anything whole. We live perforce by half truths and get along fairly well as long as we do not mistake them for whole truths, but when we do mistake, they raise the devil with us (Whitehead)
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