————————-WALDINE VAN GEFFEN VGHC42A————————- 3/4 c Onion; chopped
3/4 lb Chicken breast; slice thin
1 tb Vegetable oil
2 c Uncooked instant brown rice
28 oz Chicken broth
1 tb Prepared horseradish
4 ts Sugar
1 md Sweet green pepper; sliced
1 md Sweet red pepper; sliced
14 oz Black beans; rinse, drain or
2 c Cooked beans
1/4 c Grated Parmesan
Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with cheese before serving. Source: Newspaper