Spicy Chicken-Rice-Lentil Casserole

1c split pea-rice mix: red, black and brown rice

1/2c lentils

1T each: butter and Italian seasoned olive oil

1 lg. garlic clove and 1/4 onion - finely chopped

4 sliced mini peppers

2-1/2c water

1T chicken soup base

1-1/2t powdered rosemary

a little fresh ground garlic salt and pepper

Saute' the first 5 ingredients together, stirring to brown being careful not to burn.  Once the rice is snappy and browning, add water, a little at first to release the browning from the pan, then stir in the seasonings.  Cook until half the liquid is absorbed.  Strain liquid into a medium bowl and put the rice mixture in a casserole dish.

1# white chicken meat

1T each: butter and Italian seasoned olive oil

5 garlic cloves and 1/4 onion rough chopped

1 14.5oz. can petite diced tomatoes

3/4c sour cream

~ 8oz. canned or fresh mushrooms - (optional)

Saute' first 3 ingredients until chicken begins to brown.  Add a tiny bit of water and brown again.

Continue this until chicken is nicely browned.

Drain the tomato juice into the liquid in the bowl.  Add sour cream and whisk together until well blended.  Put tomatoes on top of the rice mixture.  Add chicken (and mushrooms).  Pour sauce (rice liquid, tomato juice and sour cream) over all.  Using a wooden spoon, move this around a little - don't stir - to make sure liquid sinks to the bottom to continue cooking the rice.  Bake at 325° for 45 minutes after the whole mixture begins to bubble.  This is a fussy recipe, but it was really fun to create - and was a very flavorful dinner! . . . Lin