3 cups white rice
1 large onion, thinly sliced
2 cloves garlic, peeled and minced
3 tablespoons vegetable oil
8 chicken pieces
1 1/2 cups uncooked brown rice
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1/4 teaspoon vegetable oil
1 teaspoon salt
In a large saucepan, heat oil and brown rice in oil. Remove from heat and stir in onion, garlic and oil. Bring to a rapid boil. Reduce heat, cover, and simmer for 15 minutes.
While rice cooks whisk porridge through, mix brown rice, chicken, water, vegetable oil, salt and chicken. Cover, remove from heat, and let sit for 20 minutes.
In a medium bowl, mix rice mixture with cream and chicken soup. Mix well and spread over chicken and rice mixture.
Return chicken mixture to pot along with brown rice mixture. Cook over medium heat, stirring often, until rice is tender and pieces are coated. Stir with rice and rice, then stir with water and oil. Simmer 20 minutes, or until rice is cooked through.
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