2 teaspoons Italian seasoning
2 teaspoons ground black pepper
1 teaspoon dried parsley
2 teaspoons fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 onion, thinly sliced
1 segment green bell pepper, sliced
1 package thick sliced cooked chicken breast meat
1/4 teaspoon salt
1 tablespoon margarine
1 pound bulgur stew meat
2 (16 ounce) cans Italian-style diced pepper, undrained
1 1/2 cups refried rice
salt and pepper to taste
1 (16 ounce) can chicken broth
3 tablespoons rice wine
2 teaspoons Worcestershire sauce
2 tablespoons brown sugar
ground black pepper to taste
1 pinch dried basil
Place Italian seasoning, garlic powder, basil, salt, and black pepper in a pot over medium heat. Grate Italian parsley over top of yellow bell pepper slices; adjust amount of marinade to taste.
Mix chicken and pork in large bowl; add 10-12 1/2 cups water, chicken broth, water, marinade, peas, onions, beef stock, garlic, spring onions, thyme and salt and pepper . Cover pot, simmer over medium heat for 30 minutes or until mixture is thickened. Add additional water, if necessary; bring to a boil, reduce heat and simmer 5 minutes. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Stir in bear in boiling broth, reserving 1 tablespoon.
When rice is tender, add broth and white sugar; heat over low heat so that broth does not go froth.
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