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Rosa’s Chicken and Rice

List of Ingredients




ï‚· 2 tsp corn oil
ï‚· 4 skinless, boneless chicken breast halves (4 oz ea), cut into pieces
ï‚· 1 large red or green bell pepper, cut into strips
ï‚· 1 medium yellow onion, chopped
ï‚· 1 tbsp minced pickled jalapeno pepper
ï‚· 2 cups long grain white rice
ï‚· 2 cups reduced-sodium chicken broth 2 cups water
ï‚· 1 can (14½ oz) low-sodium whole tomatoes, undrained
ï‚· ¼ cup sliced green olives (optional)


Recipe



1. In a large nonstick Dutch oven, heat the oil over medium heat. Add chicken; cook until lightly browned, turning once, about 8 minutes. Transfer to a plate and keep warm.
2. Add bell pepper, onion, and jalapeno pepper to pan. Cook for 5 minutes. Stir in rice; saute for 1 minute. Add the broth, water, and tomatoes with liquid; break up tomatoes with a spoon. Return chicken to pan. Increase heat and bring to boil.
3. Reduce heat to low. Cover; simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in the olives. Place in a serving dish and serve.
From “Healthy meals in Minutes”, 1994
Serves 6

Calories 361
Fat 3 g
Cholesterol 44 mg
Sodium 297 mg