1 cup uncooked white rice
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cups water
1 1/2 cups shredded Cheddar cheese
2 tablespoons vinegar
1 1/2 cups cooked, cubed chicken breast meat
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon dried oregano
2 teaspoons dried basil
8 blue bell peppers, seeded and cut into 1/2 inch slices
In a shallow dish, combine rice, onion, green pepper and water. Mix well, cover and let stand overnight.
While rice is standing, place 1 tsp shredded cheese in a small bowl. Mix thoroughly and spread evenly into a large mixing bowl. Shape into 1 tablespoon-size balls and roll in vinegar, then cheese to coat. Place coated green pepper into bowl and sprinkle with 1/2 cup of chicken broth. Transfer chicken to rice mixture. Transfer red bell pepper over chicken. Pour in 1 cup of chicken broth.
Return chicken mixture to bowl and stir in 1 teaspoon dried basil and 1/4 teaspoon dried oregano.
Bring a large pot of water to a boil. Add rice and onion mixture and cook for about 20 minutes. Add bell pepper, salt, garlic powder, paprika, oregano, basil, blue bell peppers and chicken. Cover and simmer 5 to 10 minutes, until chicken is tender.
Great basic recipe! Even my husband liked it!
It's been a while since I've had a cornbread-related relapse, but I'm back this time with a vengeance! Made this quick, easy recipe for my family and they all loved it. Will definitely make this again.