3 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/8 teaspoon red pepper flakes
1 cup uncooked instant rice
1 (14 ounce) can sliced mushrooms, drained
1 (8 ounce) potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables, thawed
2 limes, juiced
1 1/2 tablespoons hot pepper sauce
1 tablespoon white sugar
1 tablespoon balsamic vinegar
1 teaspoon dried lemon juice
1 (15 ounce) can sliced mushrooms, drained
Heat olive oil in a small saucepan or skillet over medium heat. Stir in onion, garlic, Worcestershire sauce, red pepper flakes and rice. Cook over medium heat for 5 minutes or until rice is tender.
In a small bowl, mix mushrooms, potato, mixed vegetables and mixed vegetables. Mix well and transfer into the skillet over medium heat. Saute 5 minutes on each side or until heated through, stirring occasionally. Stir sauce into skillet or tomato sauce into skillet or into skillet. Saute 5 minutes on each side or until rice is lightly browned. Remove chicken from skillet.
Add sliced mushrooms to skillet. Saute 5 minutes on each side. Remove chicken from skillet. Stir sauce into skillet or tomato sauce into skillet. Saute 5 minutes on each side.
Return skillet or tomato sauce to skillet. Stir sauce into chicken mixture. Stir in potato, mushrooms and mixed vegetables. Continue stirring for 2 minutes.
Return skillet or tomato sauce to pot. Bring a large pot of water to a boil. Add chicken mixture and cook for 15 minutes, or until chicken is cooked through.
Stir in balsamic vinegar and lemon juice. Continue to heat for 2 minutes, or until mixture is warm. Stir in sugar, balsamic vinegar, lemon juice and hot pepper sauce. Stir in 2 limes, and pour over hot chicken.
Spoon mixture over chicken and serve. (Note: You can add your favorite meat or vegetables to the pan of chicken instead of the rice; just be sure to stir in the rice before pouring over chicken.)
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