1 fryer, disjointed 1/4 cup vegetable oil 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced 1 1/2 cups raw rice 2 teaspoons salt 2 teaspoons Worcestershire sauce 1/4 teaspoon thyme 1/4 teaspoon Tabasco 1 can (8 oz.) shrimp, drained 3 cups water
Brown chicken in vegetable oil in large skillet. Remove. Cook green pepper, onion, garlic and rice slowly for 5 minutes. Stir often. Add seasonings, water and chicken. Bring to boil, cover, cook over low heat for 25 minutes. Remove cover, fluff rice, add shrimp, cook 6 to 10 minutes longer. 6 servings.
