1 tablespoon vegetable oil
2 cups uncooked rice pilaf
3/4 cup chicken broth
3 eggs, beaten
1 1/2 cups water
2 pounds dried spaghetti, spaghetti sauce mix
1/4 teaspoon kosher salt
1 teaspoon dried oregano
1 banana, sliced into rounds
1 cup chopped chives
1 cup chopped onion
1 green bell pepper, chopped into 1/2 teaspoons
1/8 cup diced celery
1 (3.8 ounce) can whole peeled mushrooms, sliced
1 cup crumbled chicken bouillon granules or roma (plum) tomatoes
Heat olive oil in large skillet over medium-high heat. Saute rice in olive oil for 3 minutes, or until the rice draws together. Remove from skillet and stir in oil. Continue stirring for 3 minutes, stirring constantly.
Meanwhile saute sliced carrots in oil in small skillet. Add chicken broth and season with seasoning salt, pepper, and celery. Cook over medium heat for 5 minutes, stirring constantly.
Place browned chicken in a small bowl, reserve marinade. Add chicken broth mixture and bring to a boil. Reduce heat to medium-low, and stir just until mixed in. Cover, remove from heat, and refrigerate for at least 4 hours or overnight; sauce would thicken away.
When chicken is done cook for 2 to 3 minutes, remove from sauce, and set aside.
Meanwhile, bring chicken, spaghetti sauce mix, carrots, onion, green pepper, celery, mushrooms, chicken bouillon granules, tomatoes and liquor into a large saucepan and remove from heat.
Bring sauce to a boil and add cooked rice; stir. Simmer for 2 to 3 minutes, remove from heat. Fold vegetables into chicken mixture. Heat through and serve mixture over reserved rice.
I'm in the midst of a trial run so I'm not sure how it will end up. I'll keep you updated.
⭐ ⭐ ⭐ ⭐ ⭐