1 1/2 C. white rice
8 oz. fresh mushrooms, thin sliced
1 C. chicken, cooked and shredded
5 cubes chicken bouillon
1/4 C. teriyaki sauce
2 3/4 C. hot water
3 T. minced onion
1 bell pepper, any color, finely diced (optional)
1 T. oil
Add oil and onion to a large, nonstick skillet over medium-high heat. Add mushrooms, bell pepper, and sautee for 2-3 minutes. Add rice, cook for 4-6 minutes, until rice is opaque and slightly golden.
Add bouillon cubed to water, add to pan when rice is toasted. Stir in chicken and teriyaki. Bring to a boil and cook covered for 13-16 minutes, or until all liquid is absorbed and rice is fully cooked.
Yields = 5-6 servings
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