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4 ounce Ham
1 cup Peas
4 ounce Chicken, Cooked & Sliced
1 cup Rice
1 cup Mushrooms, Sliced
2 cup Chicken Stock
1 large Onion, Coarsely Chopped
3 tablespoon Olive Oil
2 large Garlic Cloves, Chopped
4 tablespoon Parmesan Cheese
1 small Pepper, Yellow
4 tablespoon Parsley, Fresh
1 cup Tomatoes, Chopped
½ teaspoon Pepper, White
Heat 2 tb olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1 cup of chicken stock into the rice, a little at a time, till most of the stock is absorbed by the rice about 10 minutes. Stir in chicken, prosciutto ham, mushrooms and sweet pepper.
Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer an additional 5 minutes or till rice is tender. Serve with romano cheese and parsley sprinkled over.
1 cup Peas
4 ounce Chicken, Cooked & Sliced
1 cup Rice
1 cup Mushrooms, Sliced
2 cup Chicken Stock
1 large Onion, Coarsely Chopped
3 tablespoon Olive Oil
2 large Garlic Cloves, Chopped
4 tablespoon Parmesan Cheese
1 small Pepper, Yellow
4 tablespoon Parsley, Fresh
1 cup Tomatoes, Chopped
½ teaspoon Pepper, White
Heat 2 tb olive oil in large sauce pan. Add onion and cook till transparent. Add garlic and rice to pan. Stir till rice is lightly browned. Stir 1 cup of chicken stock into the rice, a little at a time, till most of the stock is absorbed by the rice about 10 minutes. Stir in chicken, prosciutto ham, mushrooms and sweet pepper.
Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer an additional 5 minutes or till rice is tender. Serve with romano cheese and parsley sprinkled over.