Directions
| * Rice * |
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| In a 5 qt. sauce pan, bring the water to a boil then add rice, salt, pepper, basil, butter, and bullion cube. |
| Cover, reduce to a simmer, and cook for the time specified for the rice you are using. The white, long grain rice I usually use takes 20 - 25 minutes till done. |
| * Chicken * |
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| Begin this process about 10+ minutes before the rice is done. Dice the onion. Slice the mushrooms (if whole). Cube the chicken breast into bite sized pieces. Mix all of the dry spices (Meat tenderizer, Garlic salt, Cumin, and Oregano) in a bowl. |
| Heat the olive oil in a Wok (you can use a large fryer if you don't have a Wok) to a medium temperature. (I find a Wok easier to control the temperature in.) |
| Saute the onions for 2 minutes. Then add the mushrooms and saute for another 2 minutes. |
| Add the dry spices then add the wet spices (Worcestershire sauce and wine). Now add the Chicken and stir fry occasionally for 5 minutes. Add the rice and stir fry until all ingredients are well mixed, remove from heat, and serve. |
| (Be careful not to over cook the chicken.) |
