French Market Chicken and Fried Rice

This dish was inspired by Zatarain's "French Market Vegetables & Rice Mix". I really like it a lot. The only thing I really DON'T like is the MSG. So, with a new recipe for "Baked Rice Pilaf" under my belt, I thought I would try making my own "box mix" from scratch (and did so today at lunch). The veggies are much better fresh anyway, and this way, I don't have to add the MSG. This dish passed the kid test (although they did pick some veggies out). It tastes a bit Cajun/French Country - but pretty mild. It would go well with a nice salad.

STEP 1: MAKE RICE/STORE (can be done the night before or earlier during the day):
Make "Baked Rice Pilaf"
Refrigerate "Baked Rice Pilaf" for at least an hour

STEP 2: CHOP/PREPARE
Cut Veggies and Chicken...
Gather Ingredients...

STEP 3: COOK DISH (this part goes pretty quick!)

INGREDIENTS:
1 Rib of Celery (Chopped Thin)
1 Green Onion (Finely Chopped)
Handful of Fresh Parsley (Minced)
1/4 Purple Onion (Finely Chopped)
Either 1/4 of a large red bell pepper chopped finely or one tablespoon red pimentos from jar
1 Clove Garlic (Minced)
3-4 Thawed Raw Chicken Tenders (cut into tiny cubes - meat scissors work great!)
1 Tbsp Olive Oil
1 Tsp Corn Starch
1 Tbsp Lemon Juice (or more to taste)

SPICES:
Dash of each of the following...(or more to taste)
Cracked Black Pepper
Tabasco Sauce
Red Pepper Flakes
Garlic Salt
Celery Salt
Cayenne Pepper
Ground Coriander
Ground Tumeric
Cavender's

Instructions:

Heat oil in large skillet on Med to Med-High Heat. Throw in celery (and fresh bell pepper if you did that instead of pimentos) and cook for a minute (it takes the longest to soften). Throw in onion and garlic and cook for a minute. Throw in chicken and stir frequently, until chicken is browned slightly and done. Throw in pre-cooked "Baked Rice Pilaf" and stir into chicken and vegetable mixture. Add pimentos if you didn't use fresh bell pepper. Add all seasonings, corn starch, lemon juice, green onion and parsley to pan. Stir frequently to prevent rice from burning or sticking to bottom of skillet. Taste and add seasoning/salt as desired.

Serves 4.

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