Serves: 4
Prep Time: 30 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Italian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1/2 | red bell pepper slivered |
| 1 | medium onion thinly sliced |
| 1 | chicken bouillon cube |
| 1 1/4 | cups water |
| cayenne pepper to taste |
| 1 | cup chicken broth |
| 1/4 | cup marsala wine |
Instructions
1. Combine flour, salt and pepper — use to coat the chicken.
2. In a large frying pan, melt 3 Tbsp. butter; add the chicken and brown on both sides.
3. Add the mushrooms and cook until golden brown.
4. Stir in the hot water and broth cube, cooking for a few minutes until the chicken is no longer pink.
5. Add the wine and heat, then add the cayenne pepper to taste.
6. In separate (medium) saucepan, melt 3 tablespoons butter, add the onion and bell pepper and sauté lightly.
7. Add the rice, broth and water, bring to a boil, cover and simmer for 20 minutes until all water is absorbed.
8. Place the rice on a serving dish and pile the chicken Marsala on top.
