Title: Chicken Black Bean Paella
Categories: Chicken, Main dishes, Onions, Peas, Pork
Yield: 4 Servings

7 1/4 oz Pkg. Rice a Roni -Rice Pilaf
3/4 lb Boned and skinned chicken
-breast halves, about 3
-halves OR boneless pork
-loin, in thin strips
1 c Chopped onion
2 Cloves garlic; minced
3/4 ts Ground turmeric
1/8 ts Hot pepper sauce (up to 1/4)
1 cn (15 oz) black beans;
-drained/rinsed
1 1/2 c Frozen peas
1 md Tomato; seeded/chopped

In large skillet, saute rice-vermicelli mix as the package directs. Stir in
2 cups water, chicken, onion, garlic, turmeric, hot pepper sauce and
contents of seasoning package; bring to boil over High heat. Cover and
reduce heat to Low. Simmer for 8 minutes. Stir in beans and peas. Cover ;
simmer 7-10 minutes or until most of the liquid is absorbed. Stir in
tomato. MC formatting by bobbi744@sojourn.com

Recipe by: Rice-A-Roni recipe card

Posted to MC-Recipe Digest V1 #908 by Roberta Banghart
on Nov 14, 1997