Title: Arroz con pollo (stewed chicken and rice)
 Categories: Poultry, Mexico, Archived
      Yield: 6 Servings
 
        x  Vegetable cooking spray;
      1 c  Onion; chopped
    1/2 c  Celery; chopped
      2 cl Garlic; finely chopped
      1 lb Chicken thighs; skinless
     16 oz Tomatoes, diced; undrained
      1 c  Rice, long-grain; uncooked
      2 ts Bouillon, chicken; instant
           -=or=- 2 cubes
           Bay leaf;
    1/4 ts Pepper, ground;
     10 oz Green peas, frozen; optl

MMMMM------------------------PER SERVING-----------------------------
    270 x  *cals
     21 x  *gm protein
     38 x  *gm carbo
      4 x  *gm fat
     13 x  *% cals from fat
     63 x  *mg chol
    553 x  *mg sodium
 
  Spray nonstick Dutch oven with vegetable cooking spray and place over
  medium heat.  Add onion, celery and garlic; cook 3 to 5 minutes, or
  until tender, stirring often. Add remaining ingredients except peas;
  bring to a boil.  Reduce heat to low; cover and simmer 30 minutes.
  Add peas, cover and simmer 10 minutes longer. To serve, remove bay
  leaf. Makes 6 servings. Pre Time: about 10 minutes. Cooking Time:
  about 45 minutes.
  
  S: Woman's Day Light Meals in Minutes Vol 3 No. 2 Formatted for
  MM:dianeE
  
  File