Chicken, Rice And Vegetable Casserole

Instructions

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   Ingredients

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   1- 3/4 lb Organically Grown Chicken

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   1- 1/2 c. Long grain Brown Rice

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   1 Bell Pepper(red or green)

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   1 c. Fresh Peas (may use frozen peas)

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   5 Medium Tomatoes

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   1. Remove skin from chicken and cut up into small pieces. Place in 2

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   quarts. spring water and simmer until tender. When done remove fat

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   from stock and set aside.

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    2. Sauté onions, garlic, bell pepper and mushrooms in a little chicken fat

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    & stock.

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    3. Combine all other ingredients and add 4-1/2 cups of defatted chicken

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    stock, cover and cook at lowest heat possible until the liquid is ab-

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    sorbed. You can spice for your taste with home- made salsa, or any

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    other spice of your choice except black or white pepper. This does

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    not need salt.