Jiffy Chicken and Rice Skillet

Makes 6 servings.

Ingredients

• 2/3 cup chopped Onion
• 2/3 cup chopped green bell pepper
• 1 tablespoon butter or margarine
• 3 cups cooked Chicken, cut in large pieces
• 1 14-1/2- to 16-ounce can tomatoes (2 cups)
• 1 8-ounce can tomato sauce
• 1/2 cup chicken broth or water
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon thyme leaves
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 teaspoon ground ginger

Onion Rice

• 1/4 cup finely chopped Onion
• 1 cup uncooked rice
• 1 tablespoon butter or margarine
• 2 cups chicken broth
• 1 teaspoon salt

Procedures

1. Cook Onion and green pepper in sauce pan in butter until soft. Add Chicken; cook 2 minutes longer.
2. Stir in Chicken, tomatoes, tomato sauce, broth, salt, garlic salt, black pepper, thyme, red pepper and ginger.
3. Cover and simmer 20 minutes.
4. Serve over Onion rice.

Onion Rice

1. Cook Onion and rice in butter until golden.
2. Add broth and salt.
3. Bring to a boil, stir once, cover, reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.