RED SUNSET CHICKEN over RICE

Today the artist in me came out in the kitchen. But rather than canvas and paint, my canvas was my pots and pans and my colors were the food. It was one of those times I thought, "What am I going to make that's different, and with these little bit of odd ingredients?"

I invented Red Sunset Chicken over Rice!

The veggies I had seemed like they may not really go together, but turns out they mixed wonderfully!

INGREDIENTS

2 large carrots shaved into 1  1/2" lengths

1 small to medium red beet julienned

1 medium white onion chopped small

1 can yellow corn drained

1  1/2 sticks real butter

 1  1/2 lb. skinless boneless chicken cut in strips

seasoned salt and Italian seasoning for chicken

2 c. white minute rice

2  1/4 c. water

4 chicken bouillon cubes

1 T. Italian seasoning

1 tsp. seasoned salt

1 tsp. black pepper

Start by melting 3/4 stick of butter in a 5 qt. pot. Add the carrots, beets, onions and corn. Saute on medium low heat until tender. Stir frequently. This takes a total of about 1/2 hour.

As it slowly cooks, the color from the beets will overspread, turning everything a variety of red and orange colors.

In a large skillet, melt 3/4 stick of butter. Add the chicken, season with seasoned salt and Italian seasoning. Saute until done.

Remove the chicken and add it to the veggie combo. Stir together gently.

Add 2  1/4 c. water to the pan the chicken cooked in.
Do not rinse the pan first. Add the 4 chicken bouillon cubes, 1 T. Italian seasoning, 1 tsp. seasoned salt and 1 tsp. black pepper. Bring to boil while continuously stirring to dissolve cubes. Remove from heat. Add 2 c. white Minute Rice and cover tightly. 

Serve the chicken mixture over the rice when all liquid is absorbed.
Serves 4-5 people.

ENJOY! ENJOY!

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