Name: Spanish Rice with Chicken and Peppers
Ingredients: 1 tb Vegetable oil; 1 1/4 c Long-grain rice, uncooked; 1 1/3 c Chopped onion; 1/2 c Squares green bell pepper, (1-inch); 1/2 c Squares red bell pepper, (1-inch); 1/2 ts Dried whole oregano; 1/2 ts Ground cumin; 1 lg Clove garlic, minced; 1 1/2 c One-third-less salt chicken broth; 1/4 ts Salt; 7 1/2 oz Whole tomatoes, (1 can) undrained and chopped; 1/2 lb Skinned boned chicken thighs, cut into 1/2-inch cubes

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Spanish	Poultry	5	Servings

INGREDIENTS

1	tb	Vegetable oil
1 1/4	c	Long-grain rice, uncooked
1 1/3	c	Chopped onion
1/2	c	Squares green bell pepper, (1-inch)
1/2	c	Squares red bell pepper, (1-inch)
1/2	ts	Dried whole oregano
1/2	ts	Ground cumin
1	lg	Clove garlic, minced
1 1/2	c	One-third-less salt chicken broth
1/4	ts	Salt
7 1/2	oz	Whole tomatoes, (1 can) undrained and chopped
1/2	lb	Skinned boned chicken thighs, cut into 1/2-inch cubes

INSTRUCTIONS

Heat oil in a large saucepan over medium heat. Add rice; saute 9 minutes or
until golden. Add onion and next 5 ingredients; saute 3 minutes or until
crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil.
Add chicken; bring to a boil. Cover, reduce heat, and simmer 15 minutes or
until liquid is absorbed. Yield: 5 servings (serving size: 1-1/2 cups).
Per serving: 226 Calories; 4g Fat (17% calories from fat); 11g Protein; 38g
Carbohydrate; 30mg Cholesterol; 302mg Sodium
Recipe by: Cooking Light, Sept 1994, page 102
Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.

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