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2 pkg. chicken (breasts and
1 lb. ground beef
4 c. Uncle Ben's rice
4 Tbsp. margarine
1 stick unsalted butter
9 c. chicken broth
1 tsp. ground cinnamon
1 tsp. black pepper
1/2 c. almonds, sliced
1/2 c. pine seeds
1 cinnamon stick
5 whole peppercorns
salt to taste
1 onion

Place chicken in large pot and cover with water. Add 1
stick of cinnamon, 1 onion, salt and 5 whole peppercorns. Boil
slowly until tender (1 to 1 1/2 hours). Cool, then bone and
skin the chicken. Reserve broth for rice.
Rice: In large pan, brown ground beef; add rice and
cinnamon, pepper and chicken broth; salt as desired. Cover and
reduce heat. Simmer for 20 minutes or until rice is tender and
nearly all liquid is absorbed.
Meanwhile, fry almonds and pine seeds in 1 stick of
unsalted butter until nicely browned. Arrange rice on platter.
Place chicken on top and sprinkle top of chicken with almonds
and pine seeds. Serves 10.

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