Chicken and Rice Recipe

Chicken and Rice Recipe




6 chicken pieces (legs and breasts), skinned

2 teaspoons vegetable oil

4 cups water

2 tomatoes, chopped

1/2 cup green pepper, chopped

1/4 cup red pepper, chopped

1/4 cup celery, diced

1 medium carrot, grated

1/4 cup corn, frozen

1/2 cup onion, chopped

1/4 cup fresh cilantro, chopped

2 cloves garlic, chopped fine

1/8 teaspoon salt

1/8 teaspoon pepper

2 cups rice

1/2 cup frozen peas

2 ounces Spanish olives

1/4 cup raisins



1. In a large pot, brown chicken pieces in oil.



2. Add water, tomatoes, green and red peppers, celery,
carrots, corn, onion, cilantro, garlic, salt, and 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.



Yield: 6 servings

Serving size: 1 cup rice and 1 piece chicken


Each serving provides:

Calories: 448

Total fat: 7 g

Saturated fat: 2 g

Cholesterol: 49 mg

Sodium: 352 mg

Calcium: 63 mg

Iron: 4 mg




Please feel free to modify these recipes for any dietary needs or special diets.




Recipes || Desserts || Entrees || Salads || Soups || Vegetarian





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