Chicken and spanish rice

Yield: 1 Servings

Measure Ingredient
3 pounds Fryer; cut up
1 cup Onions; chopped
1 cup Green pepper; chopped
2 Cloves garlic; minced
3 cups Cooked rice
1 can Tomato sauce; (8 ounce)
¼ cup Dry red wine

Place chicken pieces in an oblong baking dish, skin side down, with thicker portions to outside of dish. Cover with wax paper. Microwave at medium high (70%) 10 minutes. Turn pieces over, keeping thicker portions to outside of dish. Cover with wax paper. Microwave at ~ medium high (70%) until chicken is tender, 12 to 15 minutes. Remove chicken from dish. Add onions, peppers and garlic. Cover with wax paper. Microwave at high (100%) until tender, 4 to 5 minutes. Stir in rice. Combine tomato sauce and wine. Pour over chicken. Microwave at medium high (70%) until heated, 9 to 10 minutes.

Makes 6 servings.

Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997

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