Wednesday, October 30, 2013


1 whole boneless skinless chicken breast, cubed
3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
1 pkg (10-oz) frozen okra, thawed and sliced (may substitute green beans, if desired)
1 can (16-oz) crushed tomatoes
1 can (13 3/4-oz) chicken broth
1 tsp salt
1 small bay leaf
1/2 tsp sugar
1/8 tsp thyme
dash of black pepper
1/2 lb cleaned shrimp
1 1/3 cups minute rice

Cook, stirring, the chicken in a large skillet in the butter until browned.  Stir in the onion, bell pepper, celery, and garlic until tender.

Add the okra (or beans), tomatoes, chicken broth, salt, bay leaf, sugar, thyme, and black pepper to the skillet; bring to a boil.  Reduce the heat; cover and simmer on low for 5 minutes, stirring a few times. Add the shrimp and cook for 5 minutes; remove the bay leaf.

Stir the rice into the skillet; cover and remove from the heat.  Allow to stand for 5 minutes until rice in tender.

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