calico vegetable bowl recipes
Filed Under: saute  

- 1/3 cup finely chopped onion
- 1 tablespoon vegetable oil
- 2 packages (5 ounces each) frozen gumbo vegetables
- 1 package (5 ounces) yellow long grain rice
- 1-1/2 teaspoons mesquite flavored barbecue seasoning
- 1 pound chicken tenders
- 1 pound broiler-fryer chicken breast fillets, cut in thick strips
- or

- 1 package (10 oz.) fresh spinach, ribs removed, torn in bite-size pieces
- 1/4 cup red wine vinegar
- 1 cup chicken broth
- 2 large red onions, cut in wedges
- 1 cup sliced carrots
- 2 garlic cloves, minced
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 2 teaspoons dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons flour
- 8 broiler-fryer chicken thighs, skinned

- 1 cup plain yogurt
- 1 cup frozen peas, thawed
- 2 cups quartered mushrooms
- 2 cups sliced carrots
- 3 cups cubed red potatoes, unpeeled
- 1/2 cup water
- 1/2 teaspoon coriander seed, crushed
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 broiler-fryer chicken thighs, boned, skinned

- 2 tomatoes, cut or chopped into 8 pieces each

1 cup Uncle Ben?s Original Brown Rice