1/2 cup vegetable oil
8 ounces white rice
1 slice onion
1/4 cup cooked chicken breast meat
1 teaspoon salt
1 small green bell pepper, seeded and chopped
1 onion, diced
1 cup water
1 (15 ounce) can crushed chicken drumettes, drained
2 cups uncooked instant rice
2 (6 ounce) cans chicken broth
1 dash garlic powder
1 dash paprika
1 dash dried rosemary
1 cup uncooked white rice
1/2 cup uncooked instant rice
2 tablespoons chopped fresh parsley
1/2 cup shredded Cheddar cheese
1/2 cup hot cooked rice
1 slice pretzel
1 jalapeno pepper, seeded and grated (optional)
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix rice, onion, chicken, salt, green pepper and onion. Season with salt, pepper and chicken. Cook in oil until rice is no longer pink, about 20 minutes. Stir in water, drumettes and rice.
Peel mushrooms; drain off liquid. Combine mushroom mixture, water, rice, drumettes and rice. Mix thoroughly. Stir in chicken breast meat and chicken. Cover and refrigerate overnight.
Stir in 1/2 cup chicken broth, garlic powder, paprika and rosemary. Bring to a boil, reduce heat to low, cover and simmer 30 minutes. Sprinkle with cheese.
Remove lid from pan. Cook 10 minutes, stirring often, until cheese is melted but slightly browned. Serve over hot cooked rice. Sprinkle with pretzel, jalapeno pepper and chicken.
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