Chicken and Rice
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 1 1/4 hours |
| Servings |
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Ingredients
- 6 chicken pieces (legs and breasts), skinned
- 2 teaspoons vegetable oil
- 4 cups water
- 2 tomatoes, chopped
- 1/2 cups green pepper, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup celery, diced
- 1 medium carrot, grated
- 1/4 cup frozen yellow corn
- 1/2 cup onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, chopped fine
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups rice
- 1/2 cup frozen peas
- 2 oz. Spanish olives
- 1/4 cup raisins
Ingredients
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Instructions
- In a large pot, brown chicken pieces in oil.
- Add water, tomatoes, green and red peppers, celery, carrot, corn, onion, cilantro, garlic, salt, and black pepper. Cover and cook over medium heat for 20 to 30 minutes, or until chicken is done.
- 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.
- Add chicken and raisins, and cook for another 8 minutes. Serve.
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