Spanish Rice with Chicken and Peppers
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|1 1/3 cOnions; chopped|
|1/2 lbSkinned, boned chicken|
|1 1/2 cchicken broth, One-third-less salt|
|1/2 cred bell pepper; Squares|
|1/2 tsGround cumin|
|1/2 cgreen bell pepper; Squares|
|1 7.5-oz cnWhole tomatoes|
|1 lgGarlic; minced|
|1/2 tsDried whole oregano|
|1 tbVegetable oil|
|1 1/4 cLong-grain rice, uncooked|
Spanish Rice with Chicken and Peppers Preparation
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 Recipe by: Cooking Light, Sept 1994, page 102 Posted to MC-Recipe Digest V1 #453 by firstname.lastname@example.org on Jan 28, 1997.
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