In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover, and cook for 10 minutes. Add carrots, and cook 5 minutes longer. Add chicken and green beans and cook, uncovered, for 5 minutes or until chicken is just cooked through. Stir in the black pepper. Recipe By : Readers Digest Live Longer Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (452g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 78.4mg||24 %|
|Sodium 1019.3mg||35 %|
|Potassium 345.6mg||9 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.6g|
|Protein 26.8g||38 %|
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Calories per serving: 236
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