3 T. canola oil 

½ cup diced onion

½ cup diced green pepper 

2 cups uncooked parboiled (converted) rice

4 cups water

1 cup cooked shredded chicken

1 chicken bouillon cube 

½ t. garlic

2-4 t. curry powder or to taste 

1 cup frozen mixed vegetables

In a saucepan or rice pan, add canola oil, onion and green pepper. Sauté and then add rice and water; stir well. Add all other ingredients except frozen vegetables and stir well again. 

Cook until rice is done. Add vegetables and cook till they are tender — just 2-3 minutes. Serve hot with cornbread or tortilla chips. Makes 4 servings.

Cook’s Notes: Good way to use leftover shredded chicken or turkey.

Recipe courtesy of Sharon Mullen Columbus, Indiana