Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

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Yield:
6 servings (serving size: 1 2/3cups)
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 7 ingredients in a bowl.

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  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of oregano mixture; sauté 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.

  • Place remaining oregano mixture, chicken, and fish in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; sauté 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions.

Nutrition Facts

363 calories; calories from fat 17%; fat 6.8g; saturated fat 2g; mono fat 2g; poly fat 1.4g; protein 36.5g; carbohydrates 38.5g; fiber 4g; cholesterol 96mg; iron 4.7mg; sodium 587mg; calcium 108mg.
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