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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm

Discover Extension


NEEDS ASSESSMENT: University of Illinois Extension can use your help. We are interested in LEARNING your thoughts about the most important issues and opportunities in your communities. Your answers will help us to shape educational programs that help residents, businesses, and communities learn and grow. Your participation is voluntary - you may decide not to answer any of the questions or not to complete the survey at any time. The survey will take approximately 10 to 15 minutes. The answers you provide will be kept confidential. Your name will not be associated with your answers when the data are compiled. You are encouraged to ask any questions you may have about this process or survey by contacting Unit 21’s County Extension Director Carl Baker; email ( or phone (217-347-7773).  Click on the link to participate in the NEEDS ASSESSMENT   Your responses are anonymous, however you choose to submit them. Thanks for your contribution to our planning process!

Recipe of the Month

Chicken and Rice


2 Tbsp. vegetable oil
1 whole chicken, cut up and skin removed
1 green pepper, chopped
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, choppped
2 1/4 cups chicken broth, low sodium
1 bay leaf
Salt (to taste)
Ground black pepper (to taste)
1 cup rice, uncooked

1 cup peas


  1. In a large skillet, heat oil and chicken until meat is browned.
  2. Add green pepper, onion, and garlic to skillet and cook for about 5 minutes.
  3. Add tomato, chicken broth, bay leaf, salt, and pepper.
  4. Cover and cook for 20 minutes.
  5. Stir in rice. Cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
  6. Add peas, cook until hot.
Nutrition FactsServings per Recipe:
6 servings Amount Per Serving Calories 340 Fat 9g Sodium 135mg Total Carbohydrates 34g Fiber 3g Protein 30g

Questions? Contact Erin Maxwell, Community Worker, SNAP-Ed at

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