Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside. In a 4 quart pressure cooker, heat oil. Add onion and garlic. Saute for 2 minutes. Add chicken and continue sauteing for 3 minutes longer. Stir in green pepper, tomatoes and rice. Add water, broth mix, marjoram and saffron, if desired, and remaining 1/4 tsp. salt. Stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pound pressure for 5 minutes. Hold cooker under running cold water to bring pressure down. Remove cover and using a fork, stir shrimp and clams into rice mixture. Close cooker again and cook at 15 pound pressure for 3 minutes. longer. Bring pressure down under running cold water. Using a fork fluff rice before serving. Posted to MC-Recipe Digest V1 #145 Date: Tue, 09 Jul 1996 17:51:02 -0400 From: email@example.com (Roberta Banghart) Recipe By : Weight Watchers Quick Start/R. Banghart
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (44%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 6g|
|Cholesterol 188.5mg||58 %|
|Sodium 479.2mg||17 %|
|Potassium 708.2mg||19 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 27.7g|
|Protein 45g||64 %|
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Calories per serving: 557
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