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10 servings
Ingredients:
2 tablespoons margarine1 large onion, chopped1 large green bell pepper, chopped1 red bell pepper, chopped2 habanero peppers, chopped3 pounds sirloin tips, thinly sliced3 boneless skinless chicken breasts, cut into bite-size pieces1 tablespoon seasoned salt3 tablespoons vegetable oil, divided4 cups uncooked long grain rice4 cubes chicken bouillon8 cups water1 teaspoon garlic powder salt and ground black pepper to taste
Instructions:
Heat the margarine in a large heavy skillet.Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent.Remove from skillet and set aside.Rub the beef and chicken with seasoned salt.Heat 1 tablespoon oil in the skillet, and fry the meat until browned.Remove from heat and set aside.Heat 2 tablespoons oil in a large heavy skillet.Fry the uncooked rice, stirring occasionally until lightly browned.Stir in water and bouillon.Stir in peppers and meat.Season with garlic powder, salt and pepper.Cover, and simmer for 20 to 25 minutes, or until rice is tender.
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