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Chicken and Rice Soup II Recipe

Ingredients

1/2 cup white sugar

2 tablespoons olive oil

salt to taste

2 pounds skinless, boneless chicken breast halves

3 cups brown rice

1/2 teaspoon salt

1 teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup

2 cups chicken broth

1 tablespoon vegetable oil

1 (20 ounce) can whole kernel corn, drained

1 (10 ounce) can crushed pineapple, drained

Directions

Grind sugar and olive oil in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 5 to 7 minutes. Add rice, salt and pepper; boil for 5 minutes. Stir in chicken, onion and tomato soup. Cover, reduce heat, and simmer for 1 minute. Stir in chicken broth, corn, pineapple and chicken mixture; bring to a boil.