3 lb. choice chicken pieces
Salt & pepper
3 tbsp. bacon drippings or vegetable oil
2 c. each sliced celery & green onions with tops
1 c. chopped green peppers
1 c. uncooked rice
2 c. boiling broth
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. each black pepper & red pepper

Or 1 1/2 pounds lean boneless beef or pork steak, cut in strips, may be substituted.

Season chicken with salt and pepper. Brown on all sides in drippings in a large skillet or Dutch oven. Remove chicken. Pour off all but 2 tablespoons drippings. Add celery, onions and green peppers. Saute until tender. Stir in rice, broth and seasonings. Return chicken to pan. Cover and bake at 375 degrees for 30 minutes or until chicken is tender. Fluff with a fork. Makes 6 servings.