Chicken and Rice I
Ingredients
- 6 chicken pieces (legs and breasts), skinned
- 2 teaspoons vegetable oil
- 4 cups water
- 2 tomatoes, chopped
- 1/2 cup green pepper, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup celery, diced
- 1 medium carrot, grated
- 1/4 cup corn, frozen
- 1/2 cup onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, chopped fine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups rice
- 1/2 cup frozen peas
- 2 ounces Spanish olives
- 1/4 cup raisins
Take the skin off chicken to lower saturated fat and calories.
Directions
In a large pot, brown chicken pieces in oil. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and 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.
6 servings--Serving size: 1 cup rice and 1 piece chicken
Each serving provides:
Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg
National Heart, Lung, and Blood Institute
Chicken and Rice II
Ingredients
- 1 cup raw rice
- 1 can. cream of chicken soup + 1 can water
- 1 can cream of mushroom soup + 1 can water
- 1 package Lipton onion soup
- 1/4 stick butter
- Soy sauce, according to your taste
- 1 chicken, cut up
- salt and pepper
Directions
Arrange cut up chicken in baking dish. Mix soup and rice and pour over chicken, add seasoning. Cover tightly and bake 2 1/2 hours at 325 degrees F.
By Robin from Washington, IA
Chicken and Rice III
Ingredients
- 3 cups dry Minute Rice
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1 pkg. dry onion soup
- 3/4 cup milk
- 1 frying chicken, cut up in pieces
- 4 oz. can mushrooms
- 6 oz. water chestnuts
Directions
Grease 9x13 inch pan. Sprinkle rice on bottom. Heat soups with milk. Place chicken over rice. Sprinkle mushrooms and water chestnuts around chicken pieces. Pour soups over everything. Seal pan with foil. Bake at 325 degrees F for 2 hours and 15 minutes.
By Robin from Washington, IA
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