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Spanish Rice with Chicken and Peppers; Main Dish
Topic Started: Jan 28 2006, 11:38 PM (57 Views)
Mike
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1 Tbsp vegetable oil
1/2 pound skinned, boned chicken thighs, cut into 1/2-inch cubes
1 1/3 cups chopped onions
1/2 cup (1-inch-square) cut green bell pepper (about 1/2 pepper)
1/2 cup (1-inch-square) cut red bell pepper (about 1/2 pepper)
1 1/4 cups uncooked long-grain rice
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large garlic clove, minced
1 (14 1/2-ounce) can low sodium chicken broth
1 (10-ounce) can whole tomatoes with green chiles, undrained and chopped
1/4 tsp salt

Heat oil in a large skillet over medium-high heat. Add chicken; saute 3 minutes or until golden. Add onion and bell peppers, saute 5 minutes. Add rice, oregano, cumin and garlic; saute 2 minutes. Add broth, tomatoes an salt, bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.

Makes 4 servings, 1 1/4 cup each.
 
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