Recipes

[DiAnne]

Nice for a change served with an Mexican type salad (with advocado, corn, etc) and granishes like sour cream, gucamole or salsa.

2 T olive oil
1/2 cup chopped celery
1/2 cup each chopped red and yellow bell peppers
1 cup coarsely chopped red onion
1/2 cup uncooked long grain white rice
2 14-1/2 oz Mexican style stewed tomatoes with juice
2 cloves garlic, minced
2 t chili powder
1-1/2 pounds boneless, skinless chicken breast cut into 2 inch pieces
Salt and pepper to taste

Preheat oven to 400.

Heat oil over medium high heat in a Dutch oven or 3-1/2 qt oven safe casserole. Add celery and peppers and saute for 3 minutes. Add red onion and saute for another 3 minutes. Add rice and saute an additional 3-4 minutes. Add remaining ingredients and mix well.

Cover tightly with foil and bake for 45 to 50 minutes. or until the liquid is absorbed and the rice is tender and chicken no longer pink. Let stand covered for 5 minutes before serving.

You can add more heat by using chipotle chili powder. Add additional hot sauce at the end of cooking if desired.