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Add a photoServings: 10
Ingredients
- 1 (3 to 3 1/2 lb.) stewing chicken
- 1 1/2 teaspoon cumin pwdr
- 1 1/2 teaspoon garlic pwdr
- 2 teaspoon salt
- 1/4 teaspoon coarsely grnd black pepper
- 2/3 c. stewed canned tomatoes (mashed)
- 1 c. rice
- 1 lg. bell pepper, sliced
Directions
- Boil chicken in 4 qts water with spices in large stewing pot, till tender (about 1 1/2 to 2 hrs). Remove chicken from broth. Measure broth and leave 3 qts in pot. If there is not sufficient broth, add in water to measure this amount. Brown rice in 1 Tbsp. oil very slowly in heavy iron skillet, stirring constantly, till rice is a rich golden brown yellow in color. Cold 2 or possibly 3 min. Add in rice to broth with sliced bell pepper. Cover and cook till rice is done, about 20 min. At this time, add in more salt and spices, if you like. Replace chicken in pot with rice and heat till chicken is thoroughly heated. Serve in large soup bowls with warm flour tortillas and have a bowl of tomatoes and green pepper, warm sauce on table for those which want it warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 10 servings | |
| Calories 294 | |
| Calories from Fat 138 | 47% |
| Total Fat 15.37g | 19% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 575mg | 24% |
| Potassium 285mg | 8% |
| Total Carbs 17.13g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.29g | 1% |
| Protein 20.38g | 33% |
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