Spanish Rice (1) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: CHICKEN BREAST FILETS,
1 cup: CHICKEN BROTH,
1 tbsp: OLIVE OIL,
1 tsp: DRIED OREGANO,
1 each: SMALL ONION, CUT IN RINGS
1/2 tsp: DRIED THYME,
1/4 tsp: GARLIC POWDER,
1 1/2 cup: QUICK COOKED RICE,
1 can: STEWED TOMATOES, 15 1/2 oz.
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%.
Source from luhu.jp
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%.
Source from luhu.jp