2 lb. chicken*
2 cups white or brown rice (your choice)
1/2 medium white onion, chopped
1 clove minced garlic
1 (15 oz.) can diced tomatoes
2 1/2 cups chicken stock
1 (4 oz.) can sliced mushrooms (or fresh sliced mushrooms)
salt and pepper, to taste
2 tbsp. olive oil

Place seasoned chicken and olive oil in a deep pan and sauté until the chicken is browned on the outside. Take partially cooked chicken from the pan and set aside reserving the oil and drippings.

In the remaining oil add the rice, chopped onion and garlic. Sauté together until rice is browned and onion is opaque.

Once the rice is browned, add diced tomatoes, chicken stock, drained mushrooms, and salt and pepper, to taste. Bring mixture to a boil. Place partially cooked chicken pieces on top of rice mixture. Reduce heat and simmer with a tight lid until liquid is absorbed and rice is tender.

Serves 4.

Submitted by: Chris Wilson