1. In a large skillet heat oil over medium heat. 2. Add chicken and brown and all sides, about 10 minutes. Remove chicken from the pan and set aside. 3. Drain excess fat from skillet, leaving about 1 Tbsp in the pan. 4. Add rice, onion, garlic, basil and oregano. 5. Stir over mediu, heat until rice is lightly browned, about 3 minutes. 6. Add chicken stock and tomatoes, bring to a boil, scraping any brown bits from the bottom of the pan. 7. Arrange chicken on top of the rice mixture, cover and reduce heat to low. 8. Simmer for 30-40 minutes or until chicken is cooked through and rice is tender. 9. Sprinkle with green pepper or peas, cover and simmer another 3 minutes until pepper/peas are tender. Recipe by: Uncle Bens Advertisement Posted to recipelu-digest by RecipeLu
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|Serving Size: 1 Serving (850g)|
|Recipe Makes: 2|
|Calories from Fat: 275 (30%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 167.7mg||52 %|
|Sodium 2222.7mg||77 %|
|Potassium 1558.9mg||41 %|
|Total Carbohydrate 110.9g||33 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 105.1g|
|Protein 49.5g||71 %|
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Calories per serving: 924
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