Chicken and Rice

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


1. In a 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 to 30
minutes or until chicken is
done.
3. Remove chicken from the
pot and place in the
refrigerator. Add rice, peas,
and olives to the pot. Cover
pot and cook over low heat
for about 20 minutes until
rice is cooked.
4. Add chicken and raisins and
cook for another 8 minutes.


Yield: 6 servings
Serving size: 1 cup rice and 1 piece
chicken
Each serving provides:
Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg