| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Poultry, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion chopped |
| 2 |
|
Cloves of garlic |
| 3 |
|
Boneless chicken breasts |
|
|
Cut into 1/2 in pieces |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
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 |
tb |
Jalapeno peppers minced |
| 2 |
tb |
Parsley |
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 33.5 g carbohydrates 18% of the calories from fat.
Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999
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