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Spanish Chicken And Rice (for 2)

Source of Recipe

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SPANISH CHICKEN AND RICE
Exchanges
Serves: 2

2/3 c. finely chopped onion
1/2 c. sliced fresh mushrooms
1-1/4 c. cubed cooked chicken breast
2 plum tomatoes, peeled and chopped
1/2 c. cooked long grain rice
1/2 c. low-sodium tomato juice
1/2 c. low-sodium chicken broth
1/3 c. frozen peas
1 T. chopped pimentos
1/8 tsp. dried tarragon
1/8 tsp. dried savory
Pinch pepper

In a nonstick skillet coated with nonstick coking spray; sauté onion and mushrooms until tender, about 4 minutes. Place in an ungreased 1-qt. casserole. Add remaining ingredients and mix well. Cover and bake at 375-F for 15-209 minutes or until liquid is absorbed.

One serving equals: 207 calories…108 mg sodium…54 mg cholesterol…25 gm carbohydrate…10 gm protein…4 gm fat ++++ Exchanges: 2 very lean meat…1 vegetable…1/2 fat