Side Pannel
Spanish Rice with Chicken and Peppers
Spanish Rice with Chicken and Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 tb Vegetable oil
- 1 1/4 c Long-grain rice, uncooked
- 1 1/3 c Chopped onion
- 1/2 c Squares green bell pepper,
- -(1-inch)
- 1/2 c Squares red bell pepper,
- -(1-inch)
- 1/2 ts Dried whole oregano
- 1/2 ts Ground cumin
- 1 lg Clove garlic, minced
- 1 1/2 c One-third-less salt chicken
- -broth
- 1/4 ts Salt
- 7 1/2 oz Whole tomatoes, (1 can)
- -undrained and chopped
- 1/2 lb 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: 1-1/2 cups).
Per serving: 226 Calories; 4g Fat (17% calories from fat); 11g Protein; 38g
Carbohydrate; 30mg Cholesterol; 302mg Sodium
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: 1-1/2 cups).
Per serving: 226 Calories; 4g Fat (17% calories from fat); 11g Protein; 38g
Carbohydrate; 30mg Cholesterol; 302mg Sodium
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