1 sm. pkg. chicken pieces, to make stock
3/4 lb. ground beef, browned
1 1/2 c. minced green onions
2 onions, chopped
6 lg. ribs celery, chopped
1 bay leaf
1 lg. bell pepper, chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. dried thyme or 1 tsp. fresh
2 c. raw rice
1 stick butter

Cook chicken with salt, black pepper, celery, and bay leaf in water to cover and make stock. Reserve 2 1/2 cups broth and chop small amount of chicken for mixture. Cook rice in broth for about 20 minutes. saute all the chopped vegetables in the butter until soft, but not brown. Mix the rice, chopped chicken and ground beef into the sauteed vegetables. Cook and stir, adding extra broth to moisten the mixture. Season with salt, pepper, cayenne and thyme. Continue cooking and stirring over low heat for approximately 20 minutes. Place in a baking dish and reheat when ready to serve. This dish is definitely best when made the day before and refrigerated. Serves 12.