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"The belly rules the mind."--Spanish Proverb

Southern Rice Pilaf Recipe

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This recipe for Southern Rice Pilaf is from The Ladies of the Lighthouse Full Gospel Church of God Cookbook , 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:  
5 lbs. chicken (any type, this recipe calls for thighs) raw and cleaned of fat and skin
1 medium onion peeled and chopped
1/2 diced green peppers, may use red and yellow for color and flavor
1/2 lb bag frozen diced vegetables
2 tsp garlic (minced)
2 cups dry uncooked rice (parboiled like Uncle Bens is best)
2 tbs butter or margarine
8 cups of water
salt to taste (optional)
Directions:
Directions:
Place chicken in a large stew pot with the water, garlic, peppers, onions and salt. Cover, and allow to stew until the chicken begins to slide easily off the bone. Remove from heat. Scoop the chicken out of the pot and place to the side to cool. Take the chicken off of the bone and cut away the gristle and the bones and then shred the chicken and place to the side. Measure out 4 cups of broth and pour out the rest (can be saved in freezer for 1 month) add 2 cups rice, chicken, and vegetable to the same pot and cook on medium high heat until boiling rapidly. Reduce heat slightly, and watch until the liquid is no longer visible. Turn off heat and cover for 15 minutes. Rice will be perfect.
Personal Notes:
Personal Notes:
Kids will eat this! Add your own variations!

To use sausage follow the same recipe . Cut the sausage into 1/4 inch circles and fry with the onions and peppers then add a 9 oz can whole or sliced tomatoes, decrease water by 1/3 cup. Follow the recipe after that.

 

 

 

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