CHICKEN, RICE AND VEGETABLE CASSEROLE
1- 3/4 lb Organically Grown Chicken
1- 1/2 c. Long grain Brown Rice
1 Large Onion
8 Cloves of Garlic
1 Bell Pepper(red or green)
1 lb. Mushrooms
1 Bunch of Small Green Onions
1 c. Fresh Peas (may use frozen peas)
1/2 Bunch of Parsley or Cilantro (Coriander)
5 Medium Tomatoes
1. Remove skin from chicken and cut up into small pieces. Place in 2 quarts. spring water and simmer until tender. When done remove fat from stock and set aside.
2. Sauté onions, garlic, bell pepper and mushrooms in a little chicken fat & stock.
3. Combine all other ingredients and add 4-1/2 cups of defatted chicken stock, cover and cook at lowest heat possible until the liquid is absorbed.
You can spice for your taste with home- made salsa, or any other spice of your choice except black or white pepper. This does not need salt.