| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Main dish, Poultry, Rice | 4 | Servings |
INGREDIENTS
| 1 | T | Oil |
| 1 | Onion chopped | |
| 2 | Cloves of garlic | |
| 3 | Boneless chicken breasts | |
| Cut into 1/2 in pieces | ||
| 1/2 | t | Oregano |
| 1/4 | t | Hot pepper flakes |
| 1 1/2 | c | Chicken broth |
| 1 1/2 | c | Water |
| 1 1/2 | c | Rice long grain |
| 2 | Tomatoes chopped | |
| 2 | T | Jalapeno peppers minced |
| 2 | T | Parsley |
| 33 1/2 | c | arbohydrates 18% of the calories from fat. |
INSTRUCTIONS
In large saucepan heat oil. Add onion, garlic and chicken and cook over medium heat until chicken is cooked through. Stir in oregano, hot pepper flakes and broth and water bring to a boil. Stir in rice, cover and cook until rice is fluffy. With fork stir in tomatoe and jalapeno pepper. Cover and return to low heat for 3 to 5 minutes until tomatoes are heated through. Sprinkle with parsley and serve from saucepan offering extra hot pepper flakes. If you use leftover cooked chicken you will need about 1 1/2 cups and add chicken when you add the tomatoes. From Uncle Bens promotional recipe card. Nutrional Analysis per serving 294 calories 26.2 g protein 5.8 g fat Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 73.1mg
Sodium: 507.2mg
Potassium: 604.6mg
Carbohydrates: 25.4g
Fiber: 2.2g
Sugar: 4.4g
Protein: 31.5g