| 1 cup brown rice, dry 2 cups water 3/4 cup roasted chicken breast, cubed 1/2 cup green peas 1/4 cup diced bell pepper 1/4 cup chopped green onion 1 teaspoon ground cumin 1 teaspoon coriander 1 teaspoon granulated garlic 1/4 teaspoon annato (optional for color or use paprika) |
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*Place all ingredients into a rice cooker and cook until done, about 30 minutes. Serve hot.
This recipe goes well with a large tossed salad. It is a great way to use up cooked leftover chicken or turkey.
Nutrition Information (4 servings):
Calories 244 Protein 12.7 grams
Fat 1.4 grams Carbohydrate 43.6 grams
Saturated fat 0.4 grams Cholesterol 22 mg
Dietary Fiber 2.5 grams Sodium 23 mg
Trans Fat 0 grams Sugar 1.9 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving: 1 1/2 bread/starch, 2 fat, 1 vegetable, 0.5 lean meat
*Recipe Source: Excerpted with permission from:
