Arroz con pollo (stewed chicken and rice)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 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 |
Directions
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