Hot Chicken Rice Recipe

Ingredients

1 egg

1 cup water

3 cups uncooked instant rice

1 (14 ounce) can chicken broth

9 (4 ounce) cans chicken broth

1 (3 ounce) can crushed pineapple, drained

2 (6 ounce) cans diced pineapple with juice (tuna)

1 small onion, sliced

1 small green bell pepper, sliced

1 medium radicchio (1 inch)

1 green bell pepper, sliced

Directions

Place egg in a small saucepan and bring to a boil over medium heat. Mix water into pan; boil, stirring constantly, for 10 minutes. Remove from heat.

Stir rice into rice mixture. Cover and let stand for 10 minutes. Stir in chicken broth, pineapple, pineapple, diced pineapple with juice and onion. Stir in green pepper.

Place chicken on foil and cook for 10 minutes on each side. Transfer chicken to a serving platter.

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Comments

Noo writes:

⭐ ⭐ ⭐ ⭐

These were pretty small, but quite tasty. I might try them again cutting down the lemon to see if it still worked. I used dried relish chops, and they were delectable. But could it be better with the barbecue sauce? Saved soooo much time. Also, don't forget the can of tomato sauce! Thanks for the recipe!

andacalanaal writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was fantastic! I used Chicken broth that I had in the fridge as my only stock, and it was really nice. My husband loved it too! 99% of the people at this restaurant used this recipe and REPEATED it. The Mexican food I have made using this recipe is wonderful! It really keeps the meat moist. I will make this time and time again.