| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry, Low-fat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chicken breast cut into chunks |
|
|
Salt |
|
|
Ground black pepper |
|
|
Paprika |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Uncooked rice |
| 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Grated lemon peel |
| 1 3/4 |
c |
Chicken broth |
| 1 |
|
Lemon; juiced |
|
|
Snipped fresh parsley |
INSTRUCTIONS
GARNISH
Season chicken with salt, pepper, and paprika. Brown chicken in oil in
large non-stick skillet over high heat. Add remaining ingredients except
parsley; bring to a boil. Reduce heat, cover, and simmer 20 to 25
minutes, or until rice is tender and liquid is absorbed. Fluff with fork.
Garnish with parsley.
Each serving provides:
* 339 calories
* 28.7 g. protein
* 6.4 g. fat
* 38.5 g. carbohydrate
* 567 mg. sodium
* 70 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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