4 large potatoes, peeled and cubed
1 medium onion, chopped
1 cup chopped green bell pepper
3 cups cooked white rice
1 cup cooked and cubed potatoes
1 tablespoon olive oil
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 teaspoon dried parsley
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add potatoes and onion and cook until tender but still pink, about 20 minutes. Drain, cool and peel.
Cut potatoes into desired size. Slice potatoes into ½ inch cubes. Slice green bell pepper and onion into 2 inch segments. Combine with rice and brown in large skillet or skillet on medium heat. Stir together olive oil, pepper, flour and parsley. Put mixture into yogurt-sized mixing bowl and whisk into a buttery layer.
While potatoes are simmering, heat olive oil in a medium skillet over medium heat. Saute carrots and celery in olive oil until tender. Remove from heat; stir into potatoes, onion mixture and brown in skillet, stirring constantly, about 1 minute. Spoon chicken mixture over vegetables, and top with potatoes, onion mixture and carrots and celery.
Return skillet to low heat and bring to a boil. Reduce heat to low and stir in butter and parsley. Reduce heat to medium; stir in flour. Bring to a simmer. Cover and simmer about 3 minutes, stirring occasionally.
Drain rice and toss with olive oil/salt mixture and season with pepper mixture. Cover, reduce heat to low and simmer about 2 minutes, stirring occasionally. Cook and stir about 1 minute more, until thoroughly heated. Stir in butter/salt mixture and cook about 3 minutes, bringing to a boil.
Stir chicken mixture into tomato mixture and toss with pepper mixture. Mix all together and serve.