Twila’s Rice Pilaf

Yves Veggie Chicken Strips (found in vegetarian section of Loblaws)
1 large onion, diced
1 bundle chives, diced
2 garlic cloves, finely chopped
Salt, pepper, parsley, red hot chili peppers to taste

Using above ingredients, season chicken and set aside.

6 Tbsp oil
2 1/2 cup rice (long grain)
2 cans pigeon peas (drained)
1 can coconut milk
1/2 red pepper, cut in strips
1/2 green pepper, cut in strips
2 carrots, cut in strips
4 cups water
1/2 Tbsp browning — for color

Directions:
1. In a large pot, heat oil on medium heat
2. Add seasoned chicken strips and let cook well (approx. 15 mm)
3. Add rice, sprinkle ¼ tsp of salt and stir well
4. Add water, pigeon peas and milk
5. Add browning and mix well to infuse ingredients
6. Cover and let simmer until rice is soft (approx. 30-40 mm) or to desired tenderness, stirring occasionally
7. Add carrots, red and green peppers 20 minutes into cooking.
Serve with green salad and warm bun.

Bible Text: Galatians 5:22-23
“But the fruit of the spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such there is no law”