Yield: 6 Servings
Measure | Ingredient |
---|---|
\N x | Vegetable cooking spray; |
1 cup | Onion; chopped |
½ cup | Celery; chopped |
2 cloves | Garlic; finely chopped |
1 pounds | Chicken thighs; skinless |
16 ounces | Tomatoes, diced; undrained |
1 cup | Rice, long-grain; uncooked |
2 teaspoons | Bouillon, chicken; instant =or=- 2 cubes |
\N \N | Bay leaf; |
¼ teaspoon | Pepper, ground; |
10 ounces | Green peas, frozen; optl |
270 xes | *cals |
21 xes | *gm protein |
38 xes | *gm carbo |
4 xes | *gm fat |
13 xes | *% cals from fat |
63 xes | *mg chol |
553 xes | *mg sodium |
PER SERVING
Spray nonstick Dutch oven with vegetable cooking spray and place over medium heat. Add onion, celery and garlic; cook 3 to 5 minutes, or until tender, stirring often. Add remaining ingredients except peas; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Add peas, cover and simmer 10 minutes longer. To serve, remove bay leaf. Makes 6 servings. Pre Time: about 10 minutes. Cooking Time: about 45 minutes.
S: Woman's Day Light Meals in Minutes Vol 3 No. 2 Formatted for MM:dianeE File