Title: Spanish Rice with Chicken and Peppers
Categories: Poultry
Yield: 5 Servings

1 tb Vegetable oil
1 1/4 c Long-grain rice, uncooked
1 1/3 c Chopped onion
1/2 c Squares green bell pepper,
-(1-inch)
1/2 c Squares red bell pepper,
-(1-inch)
1/2 ts Dried whole oregano
1/2 ts Ground cumin
1 lg Clove garlic, minced
1 1/2 c One-third-less salt chicken
-broth
1/4 ts Salt
7 1/2 oz Whole tomatoes, (1 can)
-undrained and chopped
1/2 lb Skinned boned chicken
-thighs, cut into 1/2-inch
-cubes

Heat oil in a large saucepan over medium heat. Add rice; saute 9 minutes or
until golden. Add onion and next 5 ingredients; saute 3 minutes or until
crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil.
Add chicken; bring to a boil. Cover, reduce heat, and simmer 15 minutes or
until liquid is absorbed. Yield: 5 servings (serving size: 1-1/2 cups).

Per serving: 226 Calories; 4g Fat (17% calories from fat); 11g Protein; 38g
Carbohydrate; 30mg Cholesterol; 302mg Sodium

Recipe by: Cooking Light, Sept 1994, page 102

Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.