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This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.

Source: Everyday Food, September 2005
Total Time Prep Servings



Cook's Notes

To save some time later, cover the brown rice with water in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes. Whether packed in oil or water, roasted peppers should be drained well before using.

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How would you rate this recipe?
  • snrub
    18 FEB, 2015
    Also substituted chicken broth. Our daughter in law doesn't like peas and ate this dish like a champ. Good meal to share with family and laugh- no pressure when it's ready it's ready. We ate family style= conversation and laughs.
  • lindsayrae1986
    14 DEC, 2013
    This is a very good recipe! I did make a few changes: 1. Used 3/4 c. chicken broth, 1/2 c. water instead of all water 2. Simmer the liquid down to almost the rice line BEFORE you put the lid on 3. Let it sit with the lid on and the burner turned off 10 minutes BEFORE fluffing the rice. 4. I kept the skin on the meat. Just wonderful, loved it!

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