Chicken and Rice with Chipotle

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Time to Prepare this Recipe 60 minutes Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 632 calories per serving view nutrition facts
# of servings this recipe makes 2 servings suggest servings
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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 584g
Amount per Serving
Calories 632 24% of calories from fat
% Daily Value*
Total Fat 17.0g26%
 Saturated Fat 3.0g14%
 Trans Fat 0.0g
Cholesterol 73mg24%
Sodium 86mg4%
Total Carbohydrate 83.0g28%
 Dietary Fiber 3.0g12%
 Sugars 3.0g
Protein 35.0g70%
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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