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Chicken and Yellow Rice.



One of my favorite restaurants is the Columbia in Ybor City. Every once in a while, I will break my tradition and order something different from the menu, but usually it's their chicken and yellow rice.

This is my quick version. Start by browning two boneless skinless chicken breasts, one small sweet onion, one bell pepper, and a clove of garlic in a Dutch oven with two tablespoons of olive oil.
Cutco cutlery


 Cover and heat on medium until the vegetables are translucent.
aLodge cast iron
Next, add two cups of no salt added chicken broth and one half cup of no salt added beef broth. Simmer for 30 minutes.
Lodge cast iron

Normally I would use saffron and add it to white rice, but since I'm out of saffron and it's pouring down rain, I'm using a package of yellow rice, which has the saffron including. Add the rice and simmer for 20 minutes or until the rice is tender.
Lodge cast iron

When rice is ready,  add a cup of frozen peas. You want them to be warm but still crisp.

I hope you enjoy this treat, which is great on a rainy day like today.

Lodge cast iron


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