Chicken and Rice

6 chicken pieces (legs and breasts), skinless
2 tsp vegetable oil
4 C water
2 tomatoes, chopped
1/2 C green pepper, chopped
1/4C red pepper, chopped
1/4 C celery, diced
1 medium carrot, grated
1/4 C corn, frozen
1/2 C onion, chopped
1/4 C fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 tsp salt
1/8 tsp pepper
2 C rice
1/2 C frozen peas
2 oz Spanish olives
1/4 C raisins


1. In large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn,
onion, cilantro, garlic, salt, and pepper. Cover and cook over medium
heat for 20–30 minutes or until chicken is done.
3. Remove chicken from pot and place in refrigerator. Add rice, peas,
and olives to pot. Cover pot and cook over low heat for about 20
minutes until rice is done.
4. Add chicken and raisins, and cook for another 8 minutes.

Yield: 6 servings
Serving size: 1 cup of rice
and 1 piece of chicken
Each serving provides:
Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Total fiber: 4 g
Protein: 24 g
Carbohydrates: 70 g
Potassium: 551 mg