Serves: 6
Prep Time: 50 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American, American South
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | small chicken legs |
| 1/4 | lb. beef cut into 3/4" cubes |
| 1/4 | lb. lamb cut into 3/4" cubes |
| 3/4 | cup onion chopped |
| 1 | can whole peeled tomatoes |
| 3/4 | tsp. garlic powder |
| 2 | large garlic cloves crushed |
| 1 | small green pepper seeded and cut into 1/4" strips |
| 2/3 | cup lima beans thawed |
| 1 | tsp. salt |
| 1/4 | cup flour |
| 2 | Tbsp. vegetable oil |
| 1 | tsp. black pepper |
| 1/4 | tsp. cayenne pepper |
| 2/3 | cup corn thawed |
Instructions
1. Combine flour, salt, and garlic powder.
2. Coat chicken legs with seasoned flour.
3. Heat oil in 12-inch skillet until hot but not smoking.
4. Brown chicken legs on all sides, turning frequently, 12 to 15 minutes.
5. Remove from skillet and drain on paper towels.
6. Add beef, lamb, onion and garlic to skillet. Cook, stirring often, until meat is browned and onion is tender.
7. Drain and coarsely chop tomatoes, reserving juice.
8. Add tomatoes and juice to skillet with rice, black pepper, cayenne pepper and reserved chicken legs. Bring to a boil.
9. Reduce heat. Cover tightly and simmer 20 minutes.
10. Stir in green pepper, corn and lima beans. Remove from heat.
11. Let stand covered until most of liquid is absorbed, about 5 minutes.
