Chicken and Rice

Chicken and Rice

A crowd-pleaser made from simple ingredients in a single pot.

CAL/SERV :

448

PREP TIME :

15 MINS

YIELDS :

6 SERVINGS

COOK TIME:

1 HOUR 15 MINS

INGREDIENTS
  • 6 chicken pieces (legs and breasts), skinned
  • 2 tsp vegetable oil
  • 4 C water
  • 2 tomatoes, chopped
  • ½ C green pepper, chopped
  • ¼ C red pepper, chopped
  • ¼ C celery, diced
  • 1 medium carrot, grated
  • ¼ C frozen yellow corn
  • ½ C onion, chopped
  • ¼ C chopped fresh cilantro
  • 2 cloves garlic, chopped fine
  • ⅛ tsp salt
  • ⅛ tsp ground black pepper
  • 2 C rice
  • ½ C frozen peas
  • 2 oz Spanish olives
  • ¼ C raisins

INSTRUCTIONS
  1. In a large pot, brown chicken pieces in oil.
  2. Add water, tomatoes, green and red peppers, celery, carrot, corn, onion, cilantro, garlic, salt, and black pepper. Cover and cook over medium heat for 20 to 30 minutes, or until chicken is done.
  3. Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot.Cover pot and cook over low heat for about 20 minutes, until rice is cooked.
  4. Add chicken and raisins, and cook for another 8 minutes.Serve.

Nutrition (per serving):

Calories 448, Total fat 7 g, Saturated fat 2 g, Cholesterol 49 mg, Sodium 352 mg, Calcium 63 mg, Iron 4 mg.

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute