6 | chicken pieces (legs and breasts), skinned |
2 teaspoons | vegetable oil |
4 cups | water |
2 | tomatoes, chopped |
1/2 cup | green pepper, chopped |
1/4 cup | red pepper, chopped |
1/4 cup | celery, diced |
1 medium | carrot, grated |
1/4 cup | corn, frozen |
1/2 cup | onion, chopped |
1/4 cup | fresh cilantro, chopped |
2 cloves | garlic, chopped fine |
1/8 teaspoon | salt |
1/8 teaspoon | pepper |
2 cups | rice |
1/2 cup | frozen peas |
2 ounces | Spanish olives |
1/4 cup | raisins |
Yield: 6 servings--Serving size: 1 cup rice and 1 piece chicken
Each serving provides:
Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg