Italian Rice

• 2 c. chopped up chicken
• 2 large sweet onions
• 1 qt. juice or gravy from chicken (can add water to it)
• 1 large green pepper
• 2 c. uncooked rice (do not wash)
• 1/2 c. margarine, oil, etc.
• 4 oz. Parmesan cheese, grated, or cheese you prefer
• 2 tsp. paprika
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can tomato juice or tomatoes, put through sieve (optional)
• 1/8 tsp. saffron powder (optional)

1. Put oil or margarine in skillet or kettle and heat.
2. Add onions (chopped up fine) and pepper.
3. Brown until light golden brown.
4. Add rice; keep stirring so rice will not burn (low heat). Cook for 2 minutes until heated through, then add liquid, about 1 cup at a time.
5. As rice absorbs liquid, add more and keep stirring.
6. When rice is done and liquid absorbed by rice, season with salt, pepper and paprika.
7. If you desire to use tomato juice and saffron, cook it until it is absorbed.

chicken, sweet onions, chicken, green pepper, rice, margarine, parmesan cheese, paprika, salt, pepper, tomato juice, saffron powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681928 (may not work)