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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients:
1 peas, fresh
1 Tablespoon(s) Diet margarine
3 or 4 potato, fresh, yellow
1 1/2 Cup(s) Onion, chopped
4 or 5, large carrot
1 Cup(s) Rice; converted white,uncook
4 or 5, large celery
1 Cup(s) Green pepper, chopped
6 (or 8) thighs chicken
1 Cup(s) Celery, chopped
5 boullion, chicken
1 Teaspoon(s) Chili powder
8 Ounce(s) Can whole tomatoes,undrained
1 Teaspoon(s) Salt
2 Cup(s) Water
3 Tablespoon(s) Bacon bits | |
Directions: Melt the margarine in a heavy skillet. Saute the onion. Stir in the rice,
green pepper, celery, chili powder, canned tomatoes and salt. Add the
water; bring mixture to a boil. Reduce heat and simmer, covered, for about
20 minutes until the liquid is absorbed and the rice is cooked. Garnish
with the bacon bits to serve.
Per Serving: Calories--116.1 Carbohydrate--23.4 grams Fat--1.4 grams
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