1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. 2. Grind mixed spices and garlic. Add a little water and set aside. 3. In a skillet brown rice in 1 tablespoon oil. 4. Add browned rice to chicken. Cover and simmer 5 minutes. 5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes. 6. Stir only once during the simmering process. 7. Serves 8-10. (Try the hot chili sauce with this dish.) 8. (Vermicelli could be substituted for rice.) Recipe by: From South Texas Mexican Cook Book by Lucy Garza Posted to MC-Recipe Digest by email@example.com on Feb 12, 1998
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 92.4g||27 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 91.2g|
|Protein 8g||11 %|
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Calories per serving: 479
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