| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Spanish | Poultry | 5 | Servings |
INGREDIENTS
| 1 | T | 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 | t | Dried whole oregano |
| 1/2 | t | Ground cumin |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | One-third-less salt chicken |
| broth | ||
| 1/4 | t | 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 [email protected] on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 32.8mg
Sodium: 1385.8mg
Potassium: 533.8mg
Carbohydrates: 20.6g
Fiber: 2g
Sugar: 5.3g
Protein: 14.5g