Chicken and Spanish Rice

1 C onions, chopped
1/4 C green peppers
2 tsp vegetable oil
1 can (8 oz) tomato sauce*
1 tsp parsley, chopped
1/2 tsp black pepper
11/4 tsp garlic, minced
5 C cooked rice (in unsalted water)
31/2 C chicken breast, cooked, skin and bone removed, diced

*Reduce sodium by using one 4-oz can of no salt added tomato sauce and one 4-oz can of
regular tomato sauce. New sodium content for each serving is 226 mg.

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