| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Tomatoes |
| 1 |
T |
Oil, olive |
| 1 |
|
Onions, chopped |
| 1/2 |
|
Bell peppers, chopped |
| 2 |
|
Garlic cloves, crushed |
| 1 |
t |
Juice, lemon |
| 1 |
t |
Parsley |
| 1 |
t |
Salt |
| 3 1/2 |
c |
Stock, chicken |
| 3 |
ds |
Saffron |
| 1 1/2 |
c |
Rice, uncooked |
| 2 |
|
Chicken breasts, boneless 70.5 gm carbohydrate 5 gm fat 14.8% of calories |
INSTRUCTIONS
37 13/20 g protein,
Heat oil to moderately high. Add onion, bell pepper, and garlic to
pan; cook, stirring, until onion turns gold. Chop and stir in
undrained tomatoes. Add lemon juice, parsley, and salt, and stock.
Bring to boil; add saffron and simmer 5 minutes. Add rice and simmer.
Skin and bone chicken breasts; remove all visible fat and thinly slice
meat against the grain. 5 minutes before rice is done, add chicken
and stir well. When done, uncover and garnish with peas, pimiento and
parsley sprigs. Nutritional values per serving, NOT including values
for stock since they will vary widely: 305 calories, from fat, 40 mg
cholesterol, 812 mg sodium. To calculate in nutritional values of
whatever stock you use, multiply the per-cup values by 0.875 and add
to the above numbers. Recipe By : From:
Date: 05/27 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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