Chicken with Rice

Name: Chicken with Rice
Yield: 6
Ingredients: 2 soup spoons of corn oil; 2 soup spoons of olive oil; 1 1/2 kg of chicken thighs; 1 can of diced tomatoes; 1 cup of chicken broth; 1 cup of chopped onion; 1/4 cup of chopped parsley; salt and pepper to taste; 1 bay leaf; 1 medium-sized garlic clove crushed; 1 1/4 cups of uncooked rice; 1 can of drained peas

1
2 soup spoons of corn oil
2
2 soup spoons of olive oil
3
1 1/2 kg of chicken thighs
4
1 can of diced tomatoes
5
1 cup of chicken broth
6
1 cup of chopped onion
7
1/4 cup of chopped parsley
8
salt and pepper to taste
9
1 bay leaf
10
1 medium-sized garlic clove crushed
11
1 1/4 cups of uncooked rice
12
1 can of drained peas

Ingredients

1
2 soup spoons of corn oil
2
2 soup spoons of olive oil
3
1 1/2 kg of chicken thighs
4
1 can of diced tomatoes
5
1 cup of chicken broth
6
1 cup of chopped onion
7
1/4 cup of chopped parsley
8
salt and pepper to taste
9
1 bay leaf
10
1 medium-sized garlic clove crushed
11
1 1/4 cups of uncooked rice
12
1 can of drained peas

Directions

1
Heat the corn oil and olive oil in a pan
2
Add the chicken thighs and let them brown well
3
Add the tomatoes, chicken broth, onion, parsley, salt, pepper, bay leaf, and garlic
4
Cover and cook over low heat for 25 minutes
5
Add the rice and cook for 10 minutes; stir occasionally
6
Add the peas and cook for an additional 10 minutes or until the rice is cooked and the liquid has been absorbed
7
Serves 6, with approximately 500 calories per serving.