Three cloves garlic, minced in the chopper thingie with the Braun stick;
maybe 1/4 cup canola oil and butter;
8 oz sliced mushrooms that needed to be used;
2 each, chicken thigs and drums, skin removed
some sliced onion
some dried green and red pepper bits
some leftover tomato juice from canning salsa a month or so back
16-oz (approx) can Red Gold brand diced tomatoes, worked over by the
Braun stick

Browned this and that and added the rest and simmered it for about 45
minutes. Thickened with a bit of arrowroot and served with angel hair
pasta and a simple tossed salad with your choice of WishBone Balsamic
Vinaigrette or Kraft Ranch dressing. And milk. And some Genoa Toast
from New Yawk City. It was pretty good.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

I'm planning on something like this. Brown chicken in a pan with olive
oil, then saute rice, add diced tomatoes, some white wine, let it cook.
Add parsley. Should be tasty. Red beans on the side.

I'm planning on something like this. Brown chicken in a pan with olive
oil, then saute rice, add diced tomatoes, some white wine, let it cook.
Add parsley. Should be tasty. Red beans on the side.

Marge wrote:

> I'm planning on something like this. Brown chicken in a pan with olive
> oil, then saute rice, add diced tomatoes, some white wine, let it cook.
> Add parsley. Should be tasty. Red beans on the side.

Is the rice already cooked, or will you be adding additional liquid to cook
it? I'd imagine that if the rice was supposed to cook in just the liquid
from the tomatoes and the white wine, it might not come out very well. I'd
sauté the rice with some onions ("no savory dish without an onion"), then
either:

A: Treat it like risotto. Add water or stock a little at a time while
stirring almost constantly, until you've added about one-and-a-half to two
times as much liquid as rice.

B: Treat it like pilaf. Add water or stock all at once -- about
one-and-a-half cups of liquid per cup of rice -- cover pot tightly, and cook
until liquid is absorbed. This can take anywhere from half an hour to an
hour, depending on the kind of rice.

But if the rice is already cooked, you should be fine. Maybe jazz it up a
bit with a pinch of sugar (which REALLY can heighten tomato flavor) and an
herb or two. Oregano, tarragon, basil, and chervil leap to mind, but don't
use all of them.

Bob