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Arroz Con Pollo (Stewed Chicken and Rice)

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Mexican Poultry

Ingredients:

  • x Vegetable cooking spray;
  • 1 c Onion; chopped
  • 1/2 c Celery; chopped
  • 2 cl Garlic; finely chopped
  • 1 lb Chicken thighs; skinless
  • 16 oz Tomatoes, diced; undrained
  • 1 c Rice, long-grain; uncooked
  • 2 ts Bouillon, chicken; instant =or=- 2 cubes
  • Bay leaf;
  • 1/4 ts Pepper, ground;
  • 10 oz Green peas, frozen; optl
PER SERVING
  • 270 x *cals
  • 21 x *gm protein
  • 38 x *gm carbo
  • 4 x *gm fat
  • 13 x *% cals from fat
  • 63 x *mg chol
  • 553 x *mg sodium

Directions:

Spray nonstick Dutch oven with vegetable cooking spray and place over medium heat. Add onion, celery and garlic; cook 3 to 5 minutes, or until tender, stirring often. Add remaining ingredients except peas; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Add peas, cover and simmer 10 minutes longer. To serve, remove bay leaf. Makes 6 servings. Pre Time: about 10 minutes. Cooking Time: about 45 minutes.
 
S: Woman's Day Light Meals in Minutes Vol 3 No. 2 Formatted for MM:dianeE
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip