Hot Chicken, Wild Rice & Tomato Salsa

Ingredients

• 4 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 2 cups cooked, cubed chicken
• 2 cups cooked wild rice OR white rice
• 1 cup cooked fresh OR frozen peas
• 2 tablespoons snipped parsley
• 1 teaspoon instant chicken bouillon
• 1/2 cup boiling water
• Salt to taste
• Pepper to taste
• 1/4 to 1/2 teaspoon leaf basil, crumbled
• 1 cup pecans, toasted
• 4 medium ripe tomatoes, cubed

Directions

Melt butter in 10-inch skillet or wok. Add onion and celery; saute until tender. Add chicken, wild rice/rice, peas and parsley to skillet. Cook, tossing lightly until all ingredients are hot. Dissolve bouillon in water; add salt, pepper and basil. Sprinkle over ingredients in skillet. Remove from heat. Add pecans and tomatoes, tossing to blend ingredients. Serve immedieately while warm.

Submitted 6/13/05.
Source: The Best OF Country Cooking
Submitted By: Linda Wilson
lwilson@gatecom.com
Hot Chicken, Wild Rice & Tomato Salsa