Title: Chicken and Rice with Peppers
Categories: Casserole
Yield: 4 Servings

1 c Basmati rice
Sliced pickeled peppers (I
-used canned green chili's)
2 lg Boneless skinless
-chicken breast
Cracked black pepper
Garlic powder
1 1/2 c Chicken broth

Jena.Buttimer@es.atl.sita.int (Jena B)

In a small casserole dish place the following in layers: 1 cup basmati
rice, sliced pickeled peppers (I used canned green chili's) and 2 large
boneless skinless chicken breasts. Sprinkle on cracked black pepper and
garlic powder. Pour 1-1/2 cup chicken broth over all.

Cover with foil and bake at 400 degrees for 1 hour or until rice and
chicken are done. Take off foil and let cook 5 or so minutes longer until
all liquid is gone.

The chilie's had cooked away to almost nothing, but the flavor was all
through the dish. For someone who loves the taste and the heat, just
getting the taste was frustrating, but a liberal coating of cracked black
pepper helped a little!

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.