Prep: 15 min Cook: 33 min
Cost Per Serving: $.91
1 tablespoon vegetable oil
3 pounds chicken legs, skin removed, cut into drumsticks
1 large onion, halved and thinly sliced
1/2 cup converted long-grain white rice
1 can (28 ounces) crushed tomatoes
1 cup water
1 tablespoon minced garlic
1 teaspoon dried rosemary, crumbled
1 teaspoon salt
1/4 teaspoon crushed red pepper, or to taste
2 large green bell peppers, cut in 1 1/2-inch pieces
1. Heat oil in a 5-quart Dutch oven, preferably nonstick.
Add chicken and cook over
medium-high heat about 7 minutes, turning occasionally,
until browned. Remove to a
2. Add onion and rice to drippings in pot. Stir over
medium heat 3 to 4 minutes, until
onions are translucent.
3. Stir in tomatoes, water, garlic, rosemary, salt and
crushed pepper. Return chicken to
pot and bring to a boil. Scatter bell peppers over chicken,
reduce heat, cover and simmer
22 minutes, or until chicken and rice are tender.
* Serves 4. Per serving: 429 cal, 44 g pro, 37 g car,
12 g fat, 155 mg chol, 1,045 mg sod.
Exchanges: 1 starch/bread, 4 vegetables, 4 1/2 lean