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Ingredientes
- 1 Tbsp. Vegetable oil
- 4 x Chicken legs Salt and pepper to taste
- 1 c. Converted rice, uncooked
- 1 x Onion, minced
- 1 x Clove garlic, chopped
- 1/2 tsp Dry basil
- 1/2 tsp Dry oregano
- 1 1/2 c. Chicken broth
- 1 c. Canned tomatoes, liquid removed & minced
- 1 x Green pepper, seeded and diced
Direcciones
- 1. In a large skillet heat oil over medium heat.
- 2. Add in chicken and brown and all sides, about 10 min. Remove chicken from the pan and set aside.
- 3. Drain excess fat from skillet, leaving about 1 Tbsp in the pan.
- 4. Add in rice, onion, garlic, basil and oregano.
- 5. Stir over mediu, heat till rice is lightly browned, about 3 min.
- 6. Add in chicken stock and tomatoes, bring to a boil, scraping any brown bits from the bottom of the pan.
- 7. Arrange chicken on top of the rice mix, cover and reduce heat to low.
- 8. Simmer for 30-40 min or possibly till chicken is cooked through and rice is tender.
- 9. Sprinkle with green pepper or possibly peas, cover and simmer another 3 min till pepper/peas are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 2 servings | |
| Calories 463 | |
| Calories from Fat 70 | 15% |
| Total Fat 7.91g | 10% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 460mg | 19% |
| Potassium 641mg | 18% |
| Total Carbs 86.95g | 23% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.26g | 4% |
| Protein 10.38g | 17% |
