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Old 03-25-2009, 11:54 AM
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Default Spanish Chicken and Rice

Spanish Chicken and Rice

2/3 cup finely chopped onion

1/4 cup sliced fresh mushrooms

1-1/4 cups cubed cooked chicken breast

2 plum tomatoes, peeled and chopped

1/2 cup cooked long grain rice

1/2 cup reduced-sodium tomato juice

1/2 cup reduced-sodium chicken broth

1/3 cup frozen peas

1 tablespoon chopped pimientos

1/8 teaspoon dried tarragon

1/8 teaspoon dried savory

Pinch pepper

In a skillet coated with nonstick cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-quart baking dish.

Stir in the remaining ingredients. Cover and bake at 375 for 15 -20 minutes or until liquid is absorbed. Yield: 2 servings.
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