2 c. chopped onions
1 c. chopped green onions
1/2 c. chopped bell pepper
2 tbsp. bacon drippings
2 tbsp. olive oil
1 c. chopped mushrooms
Water
1 tsp. chopped garlic
2 tbsp. chopped parsley
4 tsp. salt
2 c. Chablis wine
1 tbsp. Louisiana Hot Sauce
1 tbsp. Worcestershire Sauce
1 (8 oz.) can tomato sauce
4 c. rice
2 lbs. chicken pieces

Saute onions and bell pepper in olive oil and bacon drippings. Add mushrooms and a little water. Then add garlic, parsley, salt, wine, hot sauce, Worcestershire sauce and tomato sauce. Add rice and water to cover rice about 1 inch. Bring to a boil. Add chicken. Stir well.