Spanish Chicken And Rice
|Olive oil||2 Teaspoon|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Boneless skinless cooked chicken||6 Ounce, diced|
|Cooked long grain rice||1 Cup (16 tbs)|
|Drained canned small white beans||2 Ounce|
|Chopped fresh parsley||2 Tablespoon|
In 10-inch skillet heat oil; add onion, green pepper, and garlic and saute over low heat until vegetables are tender, about 5 minutes.
Add tomato sauce, water, broth mix, and seasonings and bring to a boil.
Reduce heat and let simmer for 5 minutes; stir in remaining ingredients and cook until thoroughly heated.