Jalapeño Bird and Rice
You can use dove, quail, chicken, etc.
Ingredients
- Game Birds
- 1 stick Oleo
- 2 cups Green Onions, chopped
- 1 cup Celery, chopped
- ¼ cup Water
- 2 cups Rice, cooked
- ½ cup Pimentos
- 1 or 2 Jalapeño Peppers, chopped
Instructions
Bone birds and cut into small pieces.
Melt oleo in cast iron skillet and brown birds slowly.
Add onions, celery and water; cook until tender.
Add rice, pimentos and jalapeños. Cover and bake in oven at 350º for 10-15 minutes.
Serve piping hot.
For more flavor, season rice by cooking in broth or adding seasonings.
By John LeLeux, Kenedy Texas
© Country Secrets - Wild Game Cookbook, 1992
By Texas Game Warden Association