Mexican Chicken And Rice Recipe
Servings: 12
Ingredients
- 1 whole chicken cut up in pcs (boiled)
- 1 c. uncooked rice
- 2 c. chicken broth
- 1 (16 ounce.) can diced tomatoes
- 1/2 c. diced onion
- 1/2 c. diced green pepper (optional)
- 1 clove garlic, chopped
- 1 teaspoon grnd cumin
- Salt and pepper to taste
- 3 tbsp. oil
Directions
- Cut chicken into pcs. Wash pcs and put in large pot; cover with water and bring to boil, boil till chicken is cooked (approximately 30 to 45 min). Remove chicken and set aside. Reserve 2 c. broth and skim off any excess fat.
- In large skillet heat oil and add in rice, brown till golden brown; add in onion, green pepper and garlic. Saute/fry for approximately 1 minute. Add in diced tomatoes; and chicken broth, stir. Add in spices. Add in chicken pcs; cover and reduce heat. Simmer at medium/low for 15 min. Let stand 5 min before uncovering.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 317 | |
| Calories from Fat 172 | 54% |
| Total Fat 19.1g | 24% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 77mg | 26% |
| Sodium 158mg | 7% |
| Potassium 295mg | 8% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.78g | 1% |
| Protein 20.89g | 33% |
