This is a good recipe to use left over chicken or any kind of left over roast. I usually add a few shrimp at the end just to bring variety to this dish. This recipe can easily be doubled.
- oil
- 1 medium onion, chopped
- 1/2 of a red or green pepper, chopped
- 2 cloves garlic, minced
- 2 cups of rice
- 1-7oz can of tomato sauce
- 1 bay leaf
- 1 teaspoon, dried oregano
- 4 cups chicken broth
- 1 can of beans, your choice, drained and rinsed
- 2 cups of left over chicken
- several raw shrimp
- In a large skillet with a lid, put in a bit of oil, onion, pepper, oregano and saute until softened.
- Add the rice and stir.
- Add the garlic, broth and tomato sauce, beans and bay leaf. Cover and simmer until rice is almost cooked, about 15 minutes.
- Add the cooked chicken and raw shrimp, cover and cook until the shrimp is pink.