INGREDIENTS

INSTRUCTIONS

Recipe By : Robert Boston  In a small saucepan, warm chicken stock to a
slight simmer. In a large  nonstick skillet over medium high heat, cook
chicken chunks in 1 tbsp  olive oil for 4 minutes, turning to cook
evenly on all sides. Remove  to a holding plate. Reduce heat to medium,
add onion and garlic, and  cook until onions are translucent. Add
peppers and cook 4-5 minutes  longer. Move peppers and onion to the
outer edge of the skillet,  raise heat to high and pour rice into
center of skillet. Drizzle 1 or  2 tbsps of oil over rice and stir to
coat all kernels. Cook 2  minutes, stirring constantly, until rice
becomes white and opaque.  Then add half of the chicken stock. Careful
here, for the stock will  boil at once. Stir everything together until
boiling subsides  somewhat, and add remaining stock, cumin, cilantro,
and chicken.  Reduce heat to low, cover and cook for 20 minutes. Serve.
Per serving: 330 Calories; 8g Fat (23% calories from fat); 15g
Protein; 47g Carbohydrate; 24mg Cholesterol; 1379mg Sodium  Posted to
CHILE-HEADS DIGEST by Bob Boston <bboston@earthlink.net> on  Jun 2,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 388
Calories From Fat: 146
Total Fat: 16.3g
Cholesterol: 92.3mg
Sodium: 544.3mg
Potassium: 603.8mg
Carbohydrates: 22.7g
Fiber: 1.1g
Sugar: 3.7g
Protein: 35.8g