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RISBAFENE Recipe

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This recipe for RISBAFENE is from The Neal/Martin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Risbafene

6 boneless Pork Chops or Chicken Breasts*
Pepper to taste
Flour to dredge chops
3 14-ounce cans Swanson Chicken Broth (approx - 5-1/4 cups)
1 or 2 large Onions, chopped
1 to 2 cans Garbanzo Beans (chick peas) (drained)
1 14-ounce box Minute Rice (approximately 4 cups of raw rice)
2 heaping tablespoons of Crock Butter (the softer tub butter)
Directions:
Directions:
In a large skillet, brown pork chops or chicken breasts that have been peppered and dredged in flour; set aside.
While the meat is browning, in large pot, combine the chicken broth and onion; bring to a boil and add the butter and Minute Rice. Let this cook for about three minutes. Remove from heat and add the garbanzo beans. The mixture should be soupy, if it is not, use more chicken broth.
In a large lightly oiled baking dish, add some of the rice mixture, just enough to cover the bottom. Add the pork chops or chicken, cover with the remaining soupy rice mixture.
Cover tightly with foil and bake at 300 degrees until the pork or chicken becomes tender enough to cut with a fork. The rice will start browning as well, but be careful not to let it dry out. Janet likes to bake it for about 2-1/2 hours to let the flavors blend together.
Personal Notes:
Personal Notes:
*Note: Janet says you can use more pork chops (bone in or out) or chicken, as much as you want, you will just need to add more rice, chicken broth, beans to make more of the soupy mixture.

This is a family favorite and the neighbors too. Can be made in very large batches. Also seen in the Ponca City News.

 

 

 

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