CHICKEN, RICE AND VEGETABLE CASSEROLE

Ingredients 

1- 3/4 lb Organically Grown Chicken 1- 1/2 c. Long grain Brown Rice 1 Large Onion 8 Cloves of Garlic 1 Bell Pepper(red or green) 1 lb. Mushrooms 1 Bunch of Small Green Onions 1 c. Fresh Peas (may use frozen peas) 1/2 Bunch of Parsley or Cilantro (Coriander) 5 Medium Tomatoes
1. Remove skin from chicken and cut up into small pieces.  Place in 2 quarts. spring water and simmer until tender.  When done remove fat from stock and set aside.
2. Sauté onions, garlic, bell pepper and mushrooms in a little chicken fat & stock.
3. Combine all other ingredients and add 4-1/2 cups of defatted chicken stock, cover and cook at lowest heat possible until the liquid is absorbed.  You can spice for your taste with home- made salsa, or any other spice of your choice except black or white pepper.  This does not need salt.

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