Spanish rice (1)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | CHICKEN BREAST FILETS |
| 1 | tablespoon | OLIVE OIL |
| 1 | each | SMALL ONION, CUT IN RINGS |
| ¼ | teaspoon | GARLIC POWDER |
| 1 | can | STEWED TOMATOES, 15 1/2 oz. |
| 1 | cup | CHICKEN BROTH |
| 1 | teaspoon | DRIED OREGANO |
| ½ | teaspoon | DRIED THYME |
| 1½ | cup | QUICK COOKED RICE |
| 1 | cup | FROZEN PEAS, THAWED |
Directions
CUT CHICKEN IN THIN, SHORT STRIPS. COOK CHICKEN IN OIL IN SKILLET OVER MEDIUM HEAT, STIRRING, FOR 6 MINUTES OR UNTIL NO LONGER PINK. ADD ONION AND GARLIC, COOK FOR 2 MINUTES. ADD TOMATOES, BROTH, THYME, AND OREGANO.
BRING TO BOILING. STIR IN RICE. LOWER HEAT AND SIMMER FOR 5 MINUTES, COVERED. STIR IN PEAS. REMOVE FROM HEAT. LET STAND FOR 5 MINUTES. MAKES 4 SERVINGS - EACH 309 CALORIES, 6 g FAT, 26 g PROTEIN, 41 g CARBS, 540 mg SODIUM, 49 mg CHOL. PERCENT FAT CALORIES = 18%.
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