Chicken With Rice Recipe - Cooking Index
Chicken With Rice Recipe - Cooking Index
| Water - as needed | ||
| 1 tablespoon | 15ml | Butter |
| Salt - to taste | ||
| 1 cup | 160g / 5.6oz | Rice |
| 1/4 | Onion - finely chopped | |
| 1 | Chicken - cut 8 pieces | |
| 1 | Tomato sauce - (8 oz) | |
| 1 | Tomato soup - (10 3/4 oz) | |
| 1 | Cinnamon | |
| 1/2 teaspoon | 2.5ml | Greek seasoning - see * Note |
| 1 | Sugar | |
| 1 | American cheese |
* Note: Greek seasoning is a basic mixture found in most spice aisles.
Boil 2 cups water. Add 1 1/2 teaspoons butter, 1 teaspoon salt and rice. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand, covered, 10 minutes.
Saute onion in remaining 1 1/2 teaspoons butter in large pot over medium heat until tender, 5 minutes, adding dash of water as onion cooks. Place chicken in pot, add 1/2 cup water and salt to taste. Stir chicken until opaque.
Add tomato sauce, tomato soup and 1/2 soup can of water. Cover and simmer over medium-low heat 15 minutes. Season with cinnamon, Greek seasoning and sugar. Cover and cook until tender, 30 minutes.
Remove chicken from pot. When cool enough to handle, skin and debone; set aside. Add rice to pot and simmer until rice is tender and liquid is absorbed, 15 minutes.
Return chicken to pot, add cheese and cook until melted, 5 minutes.
This recipe yields 4 servings.
Each serving: 701 calories; 1,819 mg sodium; 159 mg cholesterol; 38 grams fat; 47 grams carbohydrates; 40 grams protein; 0.76 gram fiber.
Source:
The Los Angeles Times, 09-22-1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.