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    New England Chicken and Rice Stew

    Source of Recipe

    Uncle Ben's Interactive Cookbook

    Recipe Introduction

    This flavorful soup is great for serving at luncheons or specialgatherings. It's even better accompanied by a quiche.
    Preparation Time: 40 minutes
    Serves : 2

    Recipe Link: http://

    List of Ingredients

    1/2 cup(s) UNCLE BEN'S(r) Instant Rice
    1 tsp. margarine
    2 each chicken breast, bone-in
    3/4 tsp. salt
    1/4 tsp. black pepper
    1 1/4 cup(s) chicken broth
    4 each pearl onions peeled
    1/2 cup(s) carrot peeled and sliced
    1/2 cup(s) tomatoes with juice canned and diced
    1/4 cup(s) celery sliced
    1/4 cup(s) green bell pepper chopped
    1 tsp. garlic minced
    1 tsp. thyme dried
    1/2 tsp. sage dried
    1/4 tsp. black pepper
    1 each bay leaf
    fresh parsley as needed


    1. In a small Dutch oven, melt margarine. Season with salt and pepper and brown chicken until dark golden.

    2. Add chicken broth, pearl onions, carrot, tomatoes, celery, green bell pepper, garlic, thyme, sage, black pepper and bay leaf.

    3. Stir well and bring to a boil. Cover and reduce heat, simmering for 20 minutes.

    4. Stir rice into stew and cook for 10 minutes, or until juices run clear when chicken is pierced. Liquid will not be completely absorbed.

    5. To serve, remove bay leaf and ladle stew into rimmed soup bowls.

    6. Top with chicken breasts.

    7. Sprinkle parsley over chicken to garnish.




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