Chicken and Rice Shack Flavored Chiles Recipe

Ingredients

1 green bell pepper, sliced

1 red onion, thinly sliced

1 (15 ounce) can crude (unrefined) chicken broth

1 cup water, divided

1 (14 ounce) can whole peeled tomatoes, divided

1/2 cup chopped celery

1/2 cup uncooked long-grain white rice

4 tablespoons cornstarch

1/3 cup darkest production black corn syrup

1 tablespoon pure white vinegar

salt and pepper to taste

Directions

In a large pot over medium heat, combine the green bell pepper, white onion, chicken broth, and 4 cups of water. Bring to a boil and then reduce heat and simmer, uncovered, until rice is tender, about 1 hour. Stir in tomatoes and celery; simmer, stirring occasionally, until cornstarch completely dissolves (about 15 minutes). Return mixture to pot and add new rice and cornstarch. Simmer gently, covered, for 1 hour. (Keep broth empty! Return broth to pot with just enough water to cover and simmer). Gradually increase broth, rice, and cornstarch to desired consistency. Instead of serving soup, add cornstarch to soup. Stir in remaining 1 cup water and vinegar, to taste.

Comments

lez02ee writes:

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Food has been a little bland, but the instructions are to use stable lemons (duh!). Maybe I'll give this 5 stars, as it's a very simple recipe. I didn't have lemons, so I didn't know how to make them. I steamed the orange in the microwave before dumping it in the ice water and it seemed to work. The directions are really easy to follow. I didn't have orange liqueur, so I didn't know what to do with it. I poured the orange liqueur over the top of the roll, and when I popped it apart I found exactly what I was looking for--flaky white skin, no marbling, and absolutely nothing booby trapped inside. If I made any changes, it would have been to use unflavored gelatin powder instead of plast

Chicken and Rice Shack Flavored Chiles Recipe

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