Categories: Mexican
Ingredients
- 2 tablespoons olive oil
- 4 skinless boneless chicken breast
- 2 cloves garlic -- minced
- 1 cup long-grain brown rice
- 1/2 cup onion -- chopped
- 1 1/2 cups crushed tomatoes
- 1 cup red pepper -- roasted jarred
- 1 1/2 cups fat-free chicken broth
- 1/4 cup parsley -- chopped
- 1/4 teaspoon rosemary
- 1/2 teaspoon salt
- 1 10 oz. package frozen peas -- thawed
Directions
-
Heat the oil in a large skillet. Saute the garlic for a minute or so,
-
and add chicken breast to pan. Cook over medium-low heat, turning once,
-
until browned, 5 to 6 minutes. Transfer the chicken to a plate, and set
-
aside.
-
In the same skillet, combine rice and onion. Cook until the rice is
-
translucent, about 2 minutes. Stir in tomatoes, roasted red pepper, broth,
-
parsley, rosemary and salt. Return chicken to skillet; cover and let simmer
-
for 40 minutes.
-
Stir in the peas and cook until heated through, about 5 minutes.
-
r Serving (excluding unknown items): 2408 Calories; 47g Fat (17.3%
-
calories from fat); 272g Protein; 231g Carbohydrate; 32g Dietary Fiber;
-
548mg Cholesterol; 3257mg Sodium. Exchanges: 12 Grain(Starch); 32 Lean
-
Meat; 8 1/2 Vegetable; 6 1/2 Fat.
-
Serving Ideas : To serve, arrange chicken-rice mixture on a serving platter.
-
Sprinkle with ground pepper to taste and garnish with rosemay sprigs and
-
lemon wedges.