Spanish rice (1)

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Recipe by: amancio

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb CHICKEN BREAST FILETS 1 c CHICKEN BROTH
1 tb OLIVE OIL 1 ts DRIED OREGANO
1 ea SMALL ONION, CUT IN RINGS 1/2 ts DRIED THYME
1/4 ts GARLIC POWDER 1 1/2 c QUICK COOKED RICE
1 cn STEWED TOMATOES, 15 1/2 oz. 1 c FROZEN PEAS, THAWED

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%.