2 cups cooked white rice
2 cups cooked black rice
1 (16 ounce) container frozen mixed vegetables
2 cups cooked chicken
2 (15 ounce) cans chicken broth
1 (15 ounce) can whole kernel corn, drained
1 (2.5 ounce) package instant white rice mix
2 cups cooked corn
1 cup cooked corn kernels
1/4 cup sliced onion
1 cup sliced fresh mushrooms
1 teaspoon crushed red pepper
1 pound cooked, diced chicken meat, cut into strips
16 ounces cooked ham, cut into 1/2 inch thick strips
1 tablespoon dried minced onion
1/4 cup chopped fresh parsley
Place rice in a large bowl and cover with water to cover. Heat the deep skillet over medium-high heat. Saute rice for about 9 minutes, stirring occasionally. Stir in the water, corn, chicken broth, corn, corn cereal, rice, chicken, ham and onion. Cover and simmer for 10 minutes.
Decrease heat to low; stir rice mixture occasionally. Heat remaining sauce in a small skillet over medium heat. Stir in chicken and ham. Cook about 10 minutes, stirring occasionally, until chicken is tender.
Pour cooked rice mixture into a large skillet. Add sliced mushrooms, onion and mushrooms. Stirring occasionally, cook until mushrooms and onion are dark brown. Stir in red pepper; cook about 2 minutes more, stirring constantly. Spoon soup mixture over rice. Garnish with ham pieces and parsley.