Chicken in Spanish Rice With Garbanzos & Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the Moderation Diet Cookbook. This dish has all the ingredients I love and I will be trying it very soon. Ingredients:
3 lbs chicken, cut into serving pieces and sprinkled with garlic & onion powder, turmeric and ground cumin |
2 1/2 cups chicken broth |
1 cup rice |
1 teaspoon turmeric |
1/2 teaspoon cumin, ground |
2 teaspoons oil |
1 (1 lb) can garbanzo beans, rinsed and drained |
1 onion, chopped (small) |
2 garlic cloves, chopped |
3 sun-dried tomatoes, chopped (i would add more, but that's my taste) |
pepper |
Directions:
1. Place chicken in a 9 x 13 inch baking pan and baste with 1/2 cup broth. Bake at 350 degrees for 1 hour, basting now and then with the juices in the pan. Meanwhile, in a dutch oven casserole, stir in remaining ingredients, cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Serve rice on a large serving platter with chicken on top.
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