Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie diet.

American

2 cups Rice

2 1/4 cups Water

1 (14 1/2 ounce) can Chicken Broth (1 3/4 cup)

1 Chicken Leg

1/2 Onion

1/2 Green Pepper, diced

2 Celery Ribs, diced

1 Tomato, chopped

2 Tablespoons Olive Oil

Salt and Pepper

Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed. Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes. Once chicken and rice are ready, shred the chicken from the bone. Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes. Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve.

Preparation time: 15 minutes

Cooking time: 55 minutes

Serves: 4

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