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Low Fat Savannah Red Rice and Chicken


2 teaspoons olive oil
1/2 cup chopped sweet green peppers
1 teaspoon minced garlic
1 can (15 oz.) reduced-fat chicken broth
1 cup medium-grain rice
1 can (14 1/2 oz.) stewed tomatoes
1/2 teaspoon dried thyme
8 chicken drumsticks, skinned

Heat oil in a nonstick skillet, then add peppers and garlic; stir-fry for one minute. Stir in broth, rice, tomatoes and thyme. Bring to a boil; stir. Add drumsticks and return to a boil. Cover and cook over low heat until chicken is cooked through and rice is tender, 20 to 25 minutes.

Makes 4 servings.

Calories 312 Fat 8.4 g Fiber 1.7 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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