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Spanish Chicken & Rice Recipe

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This recipe for Spanish Chicken & Rice, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0021 -- Kathy McGrath
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - garlic clove, crushed
2 - onions, chopped
1 lb. - chicken breast, skinless & diced
2 c. - water
1 (14 oz.) can - tomatoes, whole peeled & chopped
5 oz. - long grain rice, uncooked
tsp. - turmeric
chili powder to taste
medium - red pepper, chopped
medium - green pepper, chopped
c. - celery, sliced
2/3 c. - frozen peas

Directions:
Directions:
Spray a large non-stick fry pan with cooking spray, heat and then brown the garlic, onions and chicken. Add the water, tomatoes, rice, turmeric and chili powder. Cover and simmer for 10 minutes. Add the peppers and celery and simmer 10 minutes more, stirring occasionally. Add the peas and simmer for 5 to 10 minutes or until the rice and peas are tender. Adjust the liquid if necessary.

Personal Notes:
Personal Notes:
Makes 4 servings, 6 points each.

 

 

 

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