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CHICKEN EMERALD RICE

Ingredients:

1/4 cup STAR MARGARINE CLASSIC
1/4 kg MAGNOLIA CHICKEN STATION CHICKEN SHANGHAI MIX
1 cup frozen peas, blanched and pureed*
6 cups cooked rice
iodized fine salt to taste

Procedure:

  1. Melt margarine in a pan. Sauté chicken shanghai mix.
  2. Add in pureed peas and rice. Mix well. Cook for 2-3 minutes while continually stirring. Season with salt to taste. Serve.

Makes 8-10 servings. 

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