| Yield |
|---|
| 2 tablespoons | vegetable oil |
| 1 | chicken (whole, cut up, skin removed) |
| 1 | green pepper (chopped) |
| 1 | onion (chopped) |
| 3 | garlic clove (minced) |
| 2 | tomatoes (chopped) |
| 2 1⁄4 cups | chicken broth (low-sodium) |
| 1 | bay leaf |
| 1 cup | rice (uncooked) |
| 1 cup | peas |
| salt (to taste) | |
| pepper (to taste) |
1. In a large skillet heat oil and brown chicken on both sides.
2. Add green pepper, onion, and garlic and cook for about 5 minutes.
3. Add tomato, chicken broth, bay leaf, salt pepper to taste.
4. Cover and cook for 20 minutes.
5. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
6. Add peas, cook until hot.
Per recipe: $6.31
Per serving: $1.05
University of Illinois, Extension Service, Wellness Ways-Taste of the World