Spanish rice with chicken and peppers
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1¼ | cup | Long-grain rice, uncooked |
| 1⅓ | cup | Chopped onion |
| ½ | cup | Squares green bell pepper, (1-inch) |
| ½ | cup | Squares red bell pepper, (1-inch) |
| ½ | teaspoon | Dried whole oregano |
| ½ | teaspoon | Ground cumin |
| 1 | large | Clove garlic, minced |
| 1½ | cup | One-third-less salt chicken broth |
| ¼ | teaspoon | Salt |
| 7½ | ounce | Whole tomatoes, (1 can) undrained and chopped |
| ½ | pounds | Skinned boned chicken thighs, cut into 1/2-inch cubes |
Directions
Heat oil in a large saucepan over medium heat. Add rice; saute 9 minutes or until golden. Add onion and next 5 ingredients; saute 3 minutes or until crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil.
Add chicken; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Yield: 5 servings (serving size: 1-½ cups).
Per serving: 226 Calories; 4g Fat (17% calories from fat); 11g Protein; 38g Carbohydrate; 30mg Cholesterol; 302mg Sodium Recipe by: Cooking Light, Sept 1994, page 102 Posted to MC-Recipe Digest V1 #453 by igor@... on Jan 28, 1997.