2nd place Miss Fluffy Rice Arkansas County 1979. "Lynn's Cheesey Chicken and Rice" won 1st place in 1979. Not that I remember. Not until my mom gives me a box of high school trophies.
Background: I grew up in the Grand Prarie of southern Arkansas. Arkansas ranks No. 1 in the US in rice production, therefore Miss Fluffy Rice is a cooking contest using rice as an ingredient. There are county contests and then the statewide contest. The purpose of the the contest (I Googled it...)
The purpose of the Miss Arkansas Rice Contest is to promote interest in rice cookery and rice
promotion among the youth in Arkansas and to focus attention of the general public of Arkansas on the importance of the rice industry to the economy of the state. The purpose of awards in the contest is to recognize superior achievement in rice cookery, rice promotion and basic knowledge about the rice industry.
All high and mighty now days calling it "The Miss Rice Contest". Guess there were some who were offended by "fluffy" Geez.
Anywho...I cooked this recipe for the entire neighborhood until I had it dooooooooown. Weeks of preparation, people. Even had a cute apron to wear courtesy of my mom. Well, APPARENTLY my dish was too exotic--Spanish Chicken and Rice and did not have Velveeta as the 2nd main ingredient! Not that that was a requirement, but "Lynn's Cheesy Chicken and Rice" was the winner. Hell, I think it had potato chips in it too! Lynn (smarmy Lynn) bragged that she 'threw it together last night for the first time'. Not that I remember. It was not my first encounter with a smarmy girl, but an epiphany into the 'over preparation doesn't pay' life rule. Or maybe it was the Velveeta that was the clencher. Hell, who knows. Anyhow, she didn't win the state title that year with processed cheese. That's not being Snarky, that's Karma, people.
Here is the recipe. It is handwritten by my mom who has BEAUTIFUL 1st grade teacher handwriting. The red ink is my addition...
She even has me add "Serve with Salad" in the upper right corner. My mom is the BEST cook.
Here are most of the ingredients:
...and the full list:
1 four lb. chicken cut into pieces (I cooked mine whole this time because an intact chicken was cheaper than a cut up one and I am not the greatest at cutting up a dang chicken!)
2 T. cooking oil
1/2 cup chopped onion (I have to use onion powder because my youngest thinks I try to slide the real ones into everything and won't eat them--says he can't help it and is sorry about that)
1 clove garlic minced (I threw it in with the chicken)
1/2 cup bell pepper, chopped (not in the pic...refer to onion commentary)
Heat the Oil in a large heavy pot. Add the onion, garlic and bell pepper. Cook 5 minutes. (Didn't have a photo...again, see above comment)
OK...let me stop here and explain this picture:
See that little pin feather on the right facing wing? GAG....
and pull that sucker right out! Now, we can carry on with civilized 21st century cooking!
3 cups boiling water (I just cover the chicken with as much as it takes. Then the chicken floats..)
Add that 2 t. of Salt
1/4 t. pepper and 1/2 tsp. dried basil
1 t. Paprika (I always think of Baby Paprika from Blues Clues...)
Cover and cook over low heat until chicken is tender...My mom says about 50 minutes.
Take the chicken out---DO NOT DRAIN THE BROTH. KEEP IT!
Remove the meat from the bones (I guess you say 'Debone' because saying 'Pick' sounds gross)
1 cup uncooked brown rice (you may want to use more depending on how much liquid you used to cook the chicken. The ratio is usually 1 cup rice: 2 cups liquid)
Add rice and continue cooking over low heat for 20 minutes, stirring once or twice.
Add 1/4 cup chopped pimento
Heat for 5 minutes and then add the chicken and combine!
Just look at the anticipation in the room!!!!!
No salad...that's why my mom reminded me. She knows I "forget" the salad!
Enjoy Spanish Chicken and Rice, 2nd place in the 1979 Arkansas County Miss Fluffy Rice Contest !!!