Recipe - Cajun Chicken With Confetti Rice

PILAF
3 Strips bacon
1 Red pepper
1 cup Rice
One half teaspoon Salt

CHICKEN
4 Boneless, skinless chicken
breast halves
4 Cloves garlic, minced
3 Green onions, trimmed and
cut or sliced up thin (up to 4)
2 tablespoon Vegetable oil
One half teaspoon Ground red pepper
One half teaspoon Thyme
One half teaspoon Freshly ground black pepper
One half teaspoon Salt

Pensacola News Journal had this a while back and it sounds good.

Cook bacon in a medium saucepan until crispy. Meanwhile, core and mince red
pepper. Remove bacon from pan and cook red pepper in bacon drippings for 5
minutes over medium heat. Add rice, 3 cups water and salt. Bring to a boil,
cover and cook 18 minutes. When the rice is done, crumble the bacon and
stir it into the rice. Meanwhile, slice chicken into thin strips, about 1/2
inch by 3 inches. Mince garlic and onions. Heat oil in a wide skillet over
high heat. Add garlic, chicken and onions, then measure spices and add to
the skillet. Cook 45 minutes, stirring, until chicken is opaque. Serve
chicken with rice pilaf. Serves 4.

Posted to EATL Digest 22 November 96

Date: Sat, 23 Nov 1996 20:30:10 0600

From: Pam and KerryAnn Cobb priss@AMARANTH.COM