| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Chicken, Rice, Low-fat/low |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Tomatoes — (15 ounces) |
| 1 1/2 |
c |
Low sodium chicken broth |
| 3 |
lb |
Chicken — skinned & cut up |
| 1 |
ts |
Canola oil |
| 1 |
lg |
Onion — chopped |
| 1 |
sm |
Green bell pepper — seeded |
|
|
And chopped |
| 2 |
|
Garlic cloves — minced |
| 1 |
c |
Long-grain rice |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 10 |
oz |
Frozen peas — thawed |
|
|
Salt |
| 1/4 |
c |
Green onions — thinly |
|
|
Sliced |
INSTRUCTIONS
1. Drain liquid from tomatoes into glass measure and add enough broth to
make 2 cups liquid.
2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high
heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons of
water; cook, turning as needed, until chicken is browned on all sides
(about 10 minutes). Add more wate r, 1 tablespoon at a time, if pan appears
dry. Repeat to brown remaining chicken, setting pieces asided as they are
browned. Discard all but 1 teaspoon of the drippings.
3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until
onion is soft (about 5 minutes). Stir in tomatoes (break them up with a
spoon), broth mixture, rice, oregano, cumin, pepper and bay leaf. Bring to
a boil.
4. Return chicken to the pan. Reduce heat, cover, and simmer until meat
near thighbone is no longer pink. Cut to test (about 45 minutes). Add more
broth as needed to prevent sticking. Stir in peas, season with salt to
taste. Just before serving garni sh with green onions.
Recipe By : Sunset Low-Fat Mexican Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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