Thursday, November 27, 2008

Stewed Chicken and Rice

Cut three chicken brests into bite size pieces.

One small onion chopped.

Two cans stewed tomatoes

Minute rice

Cook chicken in a fry pan with olive oil stirring often until half cooked, add the onion and continue to cook until chicken is done and lightly browned. Add two cans of stewed tomatoes and cayenne pepper to taste (if you like it spicy, use at least 1/2 teaspoon) and reduce heat to simmer until the liquid reduces to a thick sauce, about 15 minutes.

While the chicken is simmering, cook two cups of minute rice. Serve the chicken over the rice.

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