Ingredients

2 Tbsp. margarine or butter, divided
3/4 lb. chicken breasts, skinless, boneless, cut into cubes
1 small onion, finely chopped
1/4 C.
1 medium carrot or 1 small red pepper, finely chopped
1 C. regular long-grain rice, uncooked
1 can (14-1/2 oz.) chicken broth
1 can cream of mushroom soup (10-3/4-oz. can)
1/8 tsp. pepper
1/2 C. frozen peas

Cooking Instructions

In a 3-quart saucepan over medium-high heat, in 1 Tbls. hot margarine, cook chicken until browned, stirring often. Remove; set aside. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook for 15 minutes, stirring occasionally. Add peas and reserved chicken. Cover; cook for 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. Serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)