Spanish Rice With Chicken And Peppers

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 1/4 cups	200g / 7.1oz	Long-grain rice - uncooked
1 1/3 cups	83g / 2.9oz	Chopped onion
1/2 cup	118ml	Squares green bell pepper - (1-inch)
1/2 cup	118ml	Squares red bell pepper - (1-inch)
1/2 teaspoon	2.5ml	Dried whole oregano
1/2 teaspoon	2.5ml	Ground cumin
1		Garlic - minced
1 1/2 cups	355ml	One-third-less salt chicken broth
1/4 teaspoon	1.3ml	Salt
7 1/2 oz	213g	Whole tomatoes - (1 can)
		Undrained and chopped
1/2 lb	227g / 8oz	Skinned boned chicken thighs
		Cut into 1/2-inch cubes

Recipe Instructions

Heat oil in a large saucepan over medium heat. Add rice; saute 9 minutes or until golden. Add onion and next 5 ingredients; saute 3 minutes or until crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil. Add chicken; bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Yield: 5 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, Sept 1994, page 102

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