Ingredients
2 chicken breasts, cut into chunks
1 C. diced red bell pepper (about 1/2 lg. pepper)
1 C. diced onion (about 1/2 lg. onion)
1 C. sliced celery (about 3 sm. stalks)
2 Tbls. oil
2 Tbls. butter
11/2 C. rice (I used Uncle Ben's converted rice)
3 C. chicken stock, heated
2 tsp cayenne pepper (use 1 if you want less heat)
11/2 tsp. salt
11/2 tsp. pepper
11/4 tsp. paprika
1 tsp. dry mustard
1 tsp. cumin
1/2 tsp. corriander
1/2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. oregano
Garnish: chopped, fresh parsley
Preparation
