is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "The cooking tradition of the Southern
United States, changes the classic mirepoix to
a trinity of onion, green bell peppers and celery.
The celery seed in this recipe completes the classic
Southern Trinity without adding bulk, and the
plus is jalapeno peppers that adds a little kick
to this lunch dish".
boneless skinless chicken breast
1/3 cup onions
1/3 cup green bell peppers
1/2 teaspoon celery seeds
1/3 cup jalapeno peppers
1/3 cup long grain rice
2/3 cup chicken stock
2 tablespoons olive oil
1 tablespoon butter
the chicken, onion, seeded jalapeno peppers
and bell pepper into roughly 1/2 inch pieces
Heat oil and butter in a sauce pan that has
a tight fitting lid.
onion, and sauté until nearly transparent.
the rice and stir until all the grains are coated
in the oil/butter mixture.
the rest of the ingredients and stir.
the lid on, reduce heat to lowest level, leave
alone for 15 minutes.
the cooking time,without removing the lid, remove
from the heat and let sit for an additional