Hawaiian Rice

Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 large bell pepper, chopped
  • 1 or 2 cloves garlic
  • 2 Tbsp cooking oil
  • 2 cans cream of mushroom soup
  • 1 (13 oz) can pineapple chunks, drained
  • 2 tsp soy sauce
  • 1 cup chicken broth
  • 1 (3 lb) chicken
  • 4 cup rice, cooked

Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. Add soup, pineapple, soy sauce, boned chicken, and 1 cup broth. Fold in rice that has been cooked in chicken broth. Simmer about 1 hour.

Serve while hot.





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