Caribbean Mock Chicken And Rice Stew

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* Exported from MasterCook *

 

Caribbean Mock Chicken And Rice Stew

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 102

Serving Size : 6 Preparation Time :0:00

Categories : Rice Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups TVP Flakes/Chunks

4 cups Chicken Not

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon oregano -- ground

1/2 teaspoon coriander leaf

20 ounces canned stewed tomatoes -- undrained

1 medium onion -- chopped

1 clove garlic -- crushed

1 medium green pepper -- chopped

1/2 pound peas -- frozen

1 tablespoon capers

1 cup Minute Rice

 

Serving Size: 6

 

Place TVP in dutch oven, add spices and Chicken Not. Bring to boil, lower

heat to simmer for 10 minutes, stirring occasionally. Add tomatoes, onion,

garlic and green pepper, cover and simmer for 45 minutes. Add peas and

capers, simmer for 10 minutes. Add Minute Rice, stirring well. Let set,

covered with no heat for 10 minutes. Garnish with grated parmesan cheese.

 

(Chicken Not is a product of Dixie USA.)

 

Nutritional analysis: Calories 168, Fat 0, Cholesterol 0, Carbohydrate 20,

Protein 11, Sodium 1,170, Potassium 379.

 

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