Spanish Chicken And Rice Salad - Gh_9407 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Salad oil,
2 tbsp: Chili powder,
1 small: Onion, chopped
2 can: , (>19oz) red kidney beans,
2 cup: Parboiled rice,
-rinsed and drained,
1 tsp: Ground turmeric,
1 can: , (4oz) chopped mild green
Salt,
-chilies, drained
4 medium: Skinless, boneless chicken
2 tbsp: Cider vinegar,
Breast halves, about 1 lb
2 tbsp: Chopped fresh cilantro,
Directions:
ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY:
1. In 3-quart saucepan over medium-high heat, in 1 T hot salad oil,
cook onion until tender. Stir in rice, turmeric, 1/4 teaspoon salt,
and 4 cups water; over high heat, heat to boiling. Reduce heat to
low; cover and simmer 20 minutes or until rice is tender.
2. Meanwhile, cut chicken into 1 1/2" chunks. In nonstick 12" skillet
over high heat, in 1 T hot salad oil, cook chicken until browned on
all sides. Stir in chili powder and 3/4 t salt; cook 1 minute. Stir
in kidney beans and green chilies; cook until chicken loses its pink
color throughout and mixture is heated through.
3. In lg bowl, mix cooked rice mixture, chicken mixture, cider
vinegar, and chopped cilantro until blended. Serve warm or cover and
refrigerate to serve cold later.
Each serving: About 515 calories 7 9 fat, 44 mg cholesterol, 1 1 30 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp
1. In 3-quart saucepan over medium-high heat, in 1 T hot salad oil,
cook onion until tender. Stir in rice, turmeric, 1/4 teaspoon salt,
and 4 cups water; over high heat, heat to boiling. Reduce heat to
low; cover and simmer 20 minutes or until rice is tender.
2. Meanwhile, cut chicken into 1 1/2" chunks. In nonstick 12" skillet
over high heat, in 1 T hot salad oil, cook chicken until browned on
all sides. Stir in chili powder and 3/4 t salt; cook 1 minute. Stir
in kidney beans and green chilies; cook until chicken loses its pink
color throughout and mixture is heated through.
3. In lg bowl, mix cooked rice mixture, chicken mixture, cider
vinegar, and chopped cilantro until blended. Serve warm or cover and
refrigerate to serve cold later.
Each serving: About 515 calories 7 9 fat, 44 mg cholesterol, 1 1 30 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp