Mr. Brown’s Chicken and Rice Recipe

Ingredients

• 2 tablespoons corn oil
• 1 cup chopped onion
• ½ medium-size green bell pepper, chopped
• 2 cloves garlic, coarsely chopped
• ¾ cup chopped celery
• ¼ cup chopped parsley
• 6 boneless, skinless chicken breast halves, cut into strips
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup long-grain white rice, uncooked
• 1 (14.5-ounce) can stewed tomatoes, drained and cut up
• 1½ cups tomato-vegetable juice
• 1 (4-ounce) can mushroom stems and pieces, drained
• 1 cup chicken broth

1. Preheat oven to 375˚F.
2. Heat oil in a saucepan over medium heat. Add onion, green pepper, garlic, celery, and parsley.
3. Cook while stirring 1 minute; remove onion mixture to a large bowl, reserving oil in pan.
4. Season chicken with salt and pepper; add to saucepan, and cook until lightly browned. Remove chicken to bowl with onion mixture.
5. Add rice to saucepan; stir and cook 2 minutes. Remove rice to bowl with onion mixture and chicken; stir in tomatoes and next 3 ingredients.
6. Spoon into a lightly greased 11½x7½x1¾-inch glass baking dish.
7. Cover tightly with aluminum foil. Bake 1 hour. Uncover and bake 10 minutes.