Arroz Con Pollo - Sunsetchicken, low-fat, mexican, rice 1 can tomatoes; (15 ozs) 1 1/2 cup low sodium chicken broth 3 lb chicken; skinned & cut up 1 teaspoon canola oil 1 large onion; chopped 1 small green bell pepper; seeded and chopped 2 garlic cloves; minced 1 cup long-grain rice 1 teaspoon oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 bay leaf 10 oz frozen peas; thawed 1 salt 1/4 cup green onions; thinly sliced Recipe by: Sunset Low-Fat Mexican Cookbook 1. Drain liquid from tomatoes into glass measure and add enough broth to ma 2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high h r, 1 tablespoon at a time, if pan appears dry. Repeat to brown remaining c 3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until 4. Return chicken to the pan. Reduce heat, cover, and simmer until meat ne sh with green onions. |
