1c rice
3 celery stalks
4 lg. garlic cloves
¼ lg. green pepper
¼ lg. yellow onion
1# fresh mushrooms
2T extra virgin olive oil
2c water
1-2T Better Than Bouillon - chicken
1c frozen peas
1¼# chicken thigh meat
1T extra virgin olive oil
your favorite seasoning
Combine the rice and all the sliced-chopped vegetables in a 3 quart pot. Drizzle with olive oil, toss, stir regularly and saute' over medium heat for 10-15 minutes to lightly brown everything. When it's sizzling, add a little of the water to keep it from sticking. Stir in 1T of the chicken soup base, cover, reduce heat to low and simmer until all the water is absorbed. Check flavors, adding fresh ground black pepper and a little more of the soup base if needed. Stir in the peas, cover and set aside.
Trim the fat off the meat and cut into bite-size pieces into a medium non-stick pan. Drizzle with oil and season. Start this on a high heat to get the outside sizzling, stirring regularly. When the meat is lightly browned, cover and reduce heat. Let it simmer in the oil and meat juices until done, about 15 minutes total cooking time. Serve with the vegetables and rice. . .Lin
