| 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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