1 chicken
1 1/2 cups water
2 cups uncooked white rice
2 lemon peas, halved
1/2 (15 ounce) can wild green beans, drained
1 tablespoon vegetable oil
2 tablespoons distilled white vinegar
1 pinch ground black pepper
1 small onion, chopped
In a saucepan, bring water to a boil. Stir in rice. Reduce heat to low. Cook, stirring, until rice is tender, about 15 minutes.
Add chicken and cover saucepan. Bring broth to a boil. Reduce heat to low. Simmer, stirring occasionally, 30 minutes.
When chicken is cool, remove wings, remove skin and cut into 1 inch pieces into pieces about 3 inches apart.
In a saucepan, in a large bowl combine peas, green beans, oil, vinegar, pepper and onion.
Pour rice mixture over chicken meat and stir