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Chicken And Rice




Source of Recipe


Unknown

CHICKEN & RICE
YIELD: 6 servings

6 chicken pieces (legs and breasts), skinned
2 t. vegetable oil
4 C. water
2 tomatoes, chopped
1/2 C. green pepper, chopped
1/4 C. red pepper, chopped
1/4 C. celery, chopped
1 medium carrot, grated
1/4 C. corn, frozen
1/2 C. onion, chopped
1/4 C. fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 t. salt
1/8 t. pepper

2 C. rice
1/2 C. frozen peas
2 oz. Spanish olives
1/4 C. raisins

In large pot, brown chicken in oil. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic salt, pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.

Remove chicken from pot and place in refrigerator. Add rice, peas and olives to pot. Cover and cook over low heat for about 20 minutes until rice is cooked. Add chicken and raisins and cook for another 8 minutes.

One (1-cup rice and 1 piece chicken) serving equals: Calories 448; Total fat, 7 gm; (Saturated fat, 2 gm); Cholesterol, 49 mg; Sodium, 352 mg;