University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Chicken with Vegatables and Rice
Total : 75 min

Ingredients:

  • 6 chicken pieces (legs and breasts), skinned
  • 2 teaspoons vegetable oil
  • 4 cups water
  • 2 tomatoes, chopped
  • ½ cup green pepper, chopped
  • ¼ cup red pepper, chopped
  • ¼ cup celery, diced
  • 1 medium carrot, grated
  • ¼ cup corn, frozen
  • ½ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, chopped fine
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups rice
  • ½ cup frozen peas
  • 2 ounces Spanish olives
  • ¼ cup raisins

Directions:

  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.
Exchange: 3 starch, 3 vegetable, 6.5 lean meat
Carbohydrate Units: 4
Nutrition Facts
Servings per Recipe:
6 servings, 1 cup rice and 1 piece chicken
 Amount Per Serving
 Calories 514      Calories from Fat 64
% Daily Value 
11% Total Fat 7g
40% Cholesterol   120mg
15% Sodium   352mg
21% Total Carbohydrate   64g
12%   Dietary Fiber   3g
0%   Sugars   0g
92% Protein   46g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: