Makes 6 servings



  1. Blend flour, chili powder, salt, garlic powder and black pepper.
  2. Dredge meat in seasoned flour; brown in oil in large saucepan or Dutch oven.
  3. Add Onion and saute lightly.
  4. Stir in pimientos and broth.
  5. Cover and simmer 30 minutes or until meat is tender.
  6. Remove from heat; stir in sour cream.
  7. Top each serving with a mound of fluffy rice.
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