| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | Crockpot, Main dish | 4 | Servings |
INGREDIENTS
| Sue Woodward | ||
| 1 | 15.5-oz. garbanzo beans | |
| rinsed drained | ||
| 1 | c | Converted white rice |
| 1 | Onion, quartered and thinly | |
| sliced | ||
| 1 | Green bell pepper, cut into | |
| 1/4" wide strips | ||
| 1 | 14.5-oz. diced peeled toma- | |
| toes | ||
| 1/2 | c | Water |
| 1/2 | t | Garlic powder |
| pn | Saffron threads | |
| 2/3 | c | Pimiento stuffed olives |
| coarsely chopped | ||
| 4 | Chicken breast halves, skin- | |
| less boneless trimmed | ||
| of | ||
| fat about 1.1/4 lbs. | ||
| 1/2 | t | Paprika |
| 1/2 | t | Garlic pepper |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, adn 1/3 cup of the olives. Top with the chicken. Season with the paprika and garlic powder. Cover and cook on the low heat setting about 4 hrs., or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy. Mix in the remaining 1/3 cup olives. Serve garnished with parsley. Author - Natalie Haughton Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 73.1mg
Sodium: 299.6mg
Potassium: 730mg
Carbohydrates: 19.7g
Fiber: 3.3g
Sugar: 12.2g
Protein: 29.1g