Oh that's not to odd, the subjects change from week to week on this forum and next week's subject will be Martha Stewart's recipe for Creamed Chicken served on a bed of Spanish Rice, which in my opinion is much better with jalopenos in the rice and not the Chicken.
I guess it depends if its red rice or yellow rice. I would think it would taste better with yellow rice but thats just me 
Huuummmmmm.
Let's see, are you from Texas? That's OK if your not, we're getting imigrunts from all different areas now, north, south, east, and south so welcome my friend and let me explain Spainish Rice, ala cart Texas style. You like yellow rice, that's good, take a cup of that mixed with a quarter cup of wild rice and cook down as usual. Add after cookin add 1 stick if real butter, don't fake it with the imitation "can't believe it's not butter"stuff, it's not the same, believe me. Chop up 2 medium sized jalopino's (finely choped and de-seeded of coarse) and then add a half bottle of Tabasco. Mix well. Spread this into a 9x12 Pyrex dish. Toped with 4 cooked boneless Chicken breast and then a can of Creame of Chicken soup over the top and bake for 25 minutes at 350 degrees. While it's cooling sprinkle a little crushed Red Pepper and Parsley flakes over the top to add color.
Eat your heart out Martha!!
p.s. I told you we'd be talkin cookin before was through
