0
(0)
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

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?