1 tbsp Vegetable oil
1 1/4 cup Long-grain rice, uncooked
1 1/3 cup Chopped onion
1/2 cup Squares green bell pepper, (1-inch)
1/2 cup Squares red bell pepper, (1-inch)
1/2 tsp Dried whole oregano
1/2 tsp Ground cumin
1 large Clove garlic, minced
1 1/2 cup One-third-less salt chicken broth
1/4 tsp 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
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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 |
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