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    leftover - Chicken + Special Rice


    Source of Recipe


    from rdj
    leftover - Chicken + Special Rice

    1 cup long-grain rice
    1 tablespoon cooking oil
    1 cup chopped tomato (1 large)
    1/2 cup chopped onion (1 medium)
    1/2 teaspoon chili powder
    2 cloves garlic, minced
    2 1/2 cups chicken broth
    3 tablespoons snipped fresh cilantro or parsley
    1 1/2 cups shredded and cooked chicken, beef, or pork
    1/2 cup frozen peas, thawed

    In a large skillet cook and stir the long-grain rice constantly in hot
    oil over medium-high heat for 2 to 3 minutes or until rice is lightly
    browned.
    Stir in tomato, onion, chili powder, and garlic. Cook and stir for
    1 minute more.

    Carefully stir in chicken broth and cilantro or parsley. Bring to
    boiling. Reduce heat and simmer, covered, about 20 minutes or until
    rice is tender and liquid is absorbed.

    Stir in shredded chicken, beef, or pork and peas. Cover and let stand
    5 minutes.
    Makes 6 cups (8 side-dish or 4 main-dish servings).

    Nutritional facts per serving
    calories: 194 , total fat: 6g , saturated fat: 1g , cholesterol: 22mg ,
    sodium: 278mg , carbohydrate: 23g , fiber: 1g , protein: 12g

 

 

 

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