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Correo Electrónico
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Ingredientes
- 1Â 1/4 lb Chicken breast, boneless
- 1 Tbsp. Olive or possibly veg. oil
- Â Â Medium onion minced
- 2 x Cloves garlic, chopped
- 2Â 1/4 c. Fat-free chicken broth
- 1 c. Uncooked long grain rice
- 1 tsp Dry oregano, crushed
- 1/2 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/8 tsp Grnd saffron or possibly turmeric
- 1 can (14 1/2 ounce.) stewed tomatoes
- Â Â Med. sweet red pepper
- 3/4 c. Frzn peas
Direcciones
- Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, HALF at a time, in warm oil for 2 to 3 min or possibly until no longer pink.
- Remove chicken from skillet.
- Add in onion and garlic to skillet; cook until tender but not brown. Remove skillet from heat. Add in broth, uncooked rice, oregano, paprika, salt, pepper and saffron or possibly turmeric. Bring to boiling. Reduce heat.
- Simmer, covered, about 15 min.
- Coarsely chop stewed tomatoes and add in with their juice to the pan. Add in sweet red pepper that has been cut into strips and frzn peas. Cover and simmer about 5 min more or possibly till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or possibly until heated through.
- Makes 6 main-dish servings.
- lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 88 | 28% |
| Total Fat 9.84g | 12% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 48mg | 16% |
| Sodium 476mg | 20% |
| Potassium 522mg | 15% |
| Total Carbs 34.91g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.71g | 3% |
| Protein 20.86g | 33% |
