1 cup water
1 1/2 cups uncooked white rice
1 small onion, chopped
1 1/2 potatoes
1 clove garlic, minced
4 tablespoons all-purpose flour
1/4 cup vegetable oil
2 teaspoons dried tarragon
2 teaspoons dried parsley
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground nutmeg
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 (4 ounce) can chopped fresh parsley, drained
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine water, rice, onion, potatoes, garlic, flour, oil, oregano, parsley, rosemary, salt, basil, nutmeg, sage and thyme. Bring to a boil over high heat. Reduce heat to low, stirring occasionally, until rice and vegetables are tender.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Remove heat and whisk rice and vegetables into a large bowl. Drain off liquid.
Stir pasta and rice into remaining liquid.
Stir marinated chicken meat into rice mixture.
Stir remaining marinated chicken into marinade mixture. Cover, reduce heat, and simmer, stirring occasionally, for 5 minutes, or until pasta is tender-crispy. Cover, and chill for several hours.
Meanwhile, prepare chicken in microwave unit (Microwave on High) on High 3 minutes. Add the cooked rice mixture to the microwave, stirring constantly until well mixed. Add the parsley, rosemary, salt, basil, nutmeg and sage. Microwave on High 2 minutes, or until chicken is cooked through and juices run clear. Season to taste with thyme, parsley, rosemary salt and salt and pepper flakes. Microwave 5 minutes, or until chicken is cooked through and juices run clear. Season with thyme salt and pepper flakes.
Return the steak to the steak pan. Transfer bird mixture into the steak pan. Return the roasted chicken to the steak pan. Add the remaining parsley and rosemary salt and pepper flakes to the steak pan. Add the chicken mixture to the pan. Cover, and simmer for 10 minutes, stirring occasionally.
Transfer chicken mixture to rotini. Stir in parsley, rosemary, salt, basil and pepper flakes, then season with thyme, parsley, rosemary and salt and pepper flakes. Serve immediately or refrigerate steaks.