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| 1 | cup | long grain rice | |
| 2 1/2 | cups | water | |
| 2 | each | chicken breasts | boned and trimmed |
| 2 | tablespoons | vegetable oil | for frying |
| 2 | each | chipotle peppers | dry |
| 1/2 | each | green bell pepper | |
| 1/2 | each | sweet red bell pepper | |
| 1/2 | medium | onion | |
| 2 | cloves | garlic | |
| 1/2 | teaspoon | cumin | whole seed, coarsely ground |
| 1/8 | teaspoon | tumeric oil | for color |
| 1 | x | herbs | such as oregano, experiment |
| 1 | x | salt | to taste |
First, do the prep work: Cut onion and bell peppers into fingertip-size pieces.
Tear chipotle peppers into thumbnail-size pieces (if you are serving non- chile heads, tear the chipotle into bigger pieces, so they can fish it out and put it on your plate).
Cut the chicken into big nuggets.
Mince the garlic.
Crush the cumin.
Cook the rice with the water, according to package directions.
Add the tumeric and chipotle pepper, and stir occasionally.
When rice is nearly done, quickly fry the chicken, bell peppers, garlic and onion.
The chicken should be cooked through, and it's also nice to brown it a bit.
Combine all ingredients in the rice pot for the last moments of rice cooking.
Add the herbs and stir.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 86mg | 4% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 3.0g | 12% |
| Sugars 3.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 21% | Vitamin C | 111% | |
| Calcium | 8% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I'm a choc-o-holic. I think I'd enjoy every bite.
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