Spanish chicken and rice salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salad oil | ||
| 1 | small | Onion, chopped |
| 2 | cups | Parboiled rice |
| 1 | teaspoon | Ground turmeric |
| Salt | ||
| 4 | mediums | Skinless, boneless chicken |
| Breast halves (about 1 lb) | ||
| 2 | tablespoons | Chili powder |
| 2 | cans | (>19oz) red kidney beans, rinsed and drained |
| 1 | can | (4oz) chopped mild green chilies, drained |
| 2 | tablespoons | Cider vinegar |
| 2 | tablespoons | Chopped fresh cilantro |
Directions
ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY: 1. In 3-quart saucepan over medium-high heat, in 1 T hot salad oil, cook onion until tender. Stir in rice, turmeric, ¼ teaspoon salt, and 4 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
2. Meanwhile, cut chicken into 1½" chunks. In nonstick 12" skillet over high heat, in 1 T hot salad oil, cook chicken until browned on all sides. Stir in chili powder and ¾ t salt; cook 1 minute. Stir in kidney beans and green chilies; cook until chicken loses its pink color throughout and mixture is heated through.
3. In lg bowl, mix cooked rice mixture, chicken mixture, cider vinegar, and chopped cilantro until blended. Serve warm or cover and refrigerate to serve cold later.
Each serving: About 515 calories 7 9 fat, 44 mg cholesterol, 1 1 30 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG