Mexican Chicken and Rice Stew
Serve with hot flour tortillas.

Servings: 6

1 tablespoon olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
1 - 2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 - 28-ounce can diced tomatoes with juice
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2
minutes. Add garlic and jalapeno and sweat until soft and translucent.

Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add
tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season,
to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Per Serving: 248 Calories; 6g Fat (22.6% calories from fat); 1g
Saturated Fat; 25g Protein; 22g Carbohydrate; 1g Dietary Fiber; 60mg
Cholesterol; 1775mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat;
2 Vegetable; 0 Fruit; 1/2 Fat.

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