Low Fat Chicken Spanish Rice Casserole
1 onion, thinly sliced
1/4 c. chopped celery
1 clove garlic, finely chopped
Saute until onion is
transparent.
Then add the following.
1 28 oz. can tomatoes
1 c. uncooked brown rice
1/2 red yellow pepper, finely chopped
1 bay leaf
1 1/2 tsps. salt
1/2 tsp. fresh ground pepper
pinch of thyme
Bring to a boil, cover and reduce heat to a
simmer for 20 minutes, or until rice is tender. When rice is done, add 10 oz can
of V8 juice and 2 cs. cooked chicken. Mix well.
Put in a
casserole dish with lid. Bake at 350 degrees for 25 minutes.
Makes 6 servings. Calories.....124.....Fat....1.8 g.....Fiber.....10 g.
