Spanish Rice With Chicken

Recipe Ingredients

2 1/2 cups	592ml	Water
1		Tomatoes with juice - (14 1/2 oz)
3 lbs	1362g / 48oz	Chicken pieces
		= (such as thighs, legs and breasts,
		Halved if large)
1 teaspoon	5ml	Dried red pepper flakes
2 teaspoons	10ml	Onions - chopped (large)
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Chopped parsley
1 cup	160g / 5.6oz	Long-grain white rice

Recipe Instructions

Place the water, tomatoes with juice, chicken, red pepper flakes, onions, salt and pepper to taste in a heavy-bottomed pot with a lid. Bring to a boil and immediately reduce the heat to a simmer. Simmer 20 minutes and turn the chicken pieces over. Add more tomato juice or water if too much liquid is evaporating and the chicken is drying out.

Add the parsley and rice. Be sure there are 2 cups of liquid in the pot; if not, add more tomato juice or water. Stir until the ingredients are well mixed. Cover and simmer until the rice is tender and the liquid is absorbed, 15 minutes more, checking once or twice to make sure all the liquid hasn't been absorbed by the rice. It should be quite moist, not soupy. (Add some boiling water if it has become dry.) Taste and add more salt and pepper, if needed. Serve hot.

This recipe yields 4 to 6 servings.

Each of 6 servings: 463 calories; 688 mg sodium; 149 mg cholesterol; 25 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 42 grams protein; 2.07 grams fiber.

Source:
The Los Angeles Times, 02-06-2002

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