Take comfort...

Sorry friendly blog-readers! I know I have been off my game here lately and not posting any great ideas or delicious recipes. Fact is, my Nanny, who was my cooking teacher and inspiration for many years, is on her last few days. We have been very involved with her the past couple of weeks - spending time and making her comfortable. A very heart-felt thanks to all who know her and have been praying for her and my granddaddy. She will be with her Jesus very soon!

I threw together this dish the other night, thinking it would give me the "warm and fuzzies". And let me tell you... IT DID! This is definitely a keeper. A little bit of a twist on classic Southern Chicken and Rice, this doctored-up version will make you smack your lips in sheer pleasure!

Chicken-N-Rice a la Jules

2 pounds boneless chicken, chopped

2 tblsp. olive oil

salt & pepper

2 tblsp. dried onions

1 tblsp. dried red & green peppers (or 1/4 cup fresh, chopped)

2 cups rice

2 cups chicken broth

2 cups water

1 cup frozen english peas

2 tblsp. butter

Using a large covered pan (I used my 4" cast iron fryer), saute the chicken in the olive oil over medium heat. Add salt and pepper to taste. Cook until no longer pink. Add dried onions, dried peppers, and two cups rice. Stir ingredients together and pour the chicken broth and water into the mixture and cook until softly bubbling. Sprinkle the frozen peas across the top and place lid on and cook on low heat 20-25 minutes or until rice is cooked. Add butter to mixture right before serving. Great with yeast rolls!