1. Conbine first seven ingredients in a bowl. 2. Cook bacon in a dutch oven over medium high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve one tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of the oregano mixture; saute for 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan. 3. Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; saute 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions. Yield: 6 servings Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61.8mg||19 %|
|Sodium 189.1mg||7 %|
|Potassium 521.6mg||14 %|
|Total Carbohydrate 44.2g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 40.1g|
|Protein 22.2g||32 %|
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Calories per serving: 351
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