...making this dish I kept referring to as Chicken and Rice. But the official name was something about 'imperial rice', which I assume means it has something delightful added to it. Sadly, the only thing on the plate besides rice and chicken were the peas and carrots that the recipe instructs to add at the last minute.
You cook the chicken strips in broth, then take them out to cool. While that happens, you put a 10 oz. bag of yellow rice in the broth, and some diced veg., onions, celery, peppers. When this is done, stir in the chicken that has cooled off enough to shred. Then you mix in a bit of stuff that makes a sort of sauce: mayo, sour cream and grated cheese, along with a spoonful of cumin. Fluff it up and serve.
The version of the recipe we were given, with some helpful hints you can share with the consumers, says to tell the tasters they could start with a chicken from the deli, one of the RTU rotisserie birds, and cut the prep time in half. You just shred it and stir the chicken into the rice. And if you have left overs, use it to make burritos with flour tortillas. Add some lettuce, tomato, avocado - whatever you people like when you let them serve their self around the table.
The man who just ate the little bit of leftover I brought home said it was really good. Repeating himself at least five times. Then admitted he ate two sandwiches a couple of hours ago.
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