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Add a photoServings: 12
Ingredients
- 1 whole chicken, cut up
- 2 c. long grain rice
- 2 cans stewed tomatoes
- 1 onion, minced
- 1/2 c. green pepper, minced
- 1-2 whole warm peppers (jalapeno)
- 1 1/2 tbsp. garlic pwdr
- 3-4 tbsp. cumin
Directions
- Boil chicken till almost done (retain broth). Heat 3 Tbsp. oil in skillet, add in rice. Cook on medium heat till rice is brown. Remove from heat.
- In Dutch oven type pan, put rice and all remaining ingredients together. Add in chicken and sufficient broth to cover 1" over rice. Cover and cook on medium till rice is done (may need to add in more broth), approximately 1/2 to 3/4 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 146 | 40% |
| Total Fat 16.25g | 20% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 253mg | 11% |
| Potassium 458mg | 13% |
| Total Carbs 32.13g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.61g | 2% |
| Protein 22.67g | 36% |
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