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

 

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.

Yield: 6 servings--Serving size: 1 cup rice and 1 piece chicken

Each serving provides:

Calories: 448
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 49 mg
Sodium: 352 mg
Calcium: 63 mg
Iron: 4 mg