1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, sliced into 1/4 inch rounds
2 cups uncooked white rice
8 white potatoes, peeled and cubed
3 1/2 kabobs, sliced
3/4 cup cooked chicken breast meat
1 teaspoon garlic powder
1 teaspoon white vinegar
1/2 teaspoon dried chile pepper
2 tablespoons olive oil
1 (1 ounce) package dry onion soup mix
2 tablespoons rice wine
Heat vegetable oil in a medium skillet over medium heat. Stir in onion and carrot, saute gently for 10 minutes. Ladle carrot oil into a small saucepan over the stove. Stir in white rice. Pour in chicken, rice, kabobs, and salt-mashed potatoes. Bring to a boil. Reduce heat to medium, and add garlic powder and white vinegar. Cover, and simmer until tender (about 10 minutes).
Meanwhile, heat the oil in a large, heavy skillet over medium heat. Saute onion and garlic until golden (about 5 minutes). Stir in vinegar and chile pepper. Cook, stirring occasionally, for about 2 minutes.
Stir oil and cabbage mixture into rice and rice sauce mixture. Cover, and simmer for about 30 minutes.
Remove vegetables from pans. Cover bowl, and microwave in microwave/nonstick pan on HIGH 5 minutes or until vegetables are tender. Drain juices from pan, and stir in rice and pasta sauce.
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