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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a non-stick, 12-inch skillet, heat oil over medium heat until hot. | 2. Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally. | 3. Stir in rice, garlic, and ground red pepper; cook 2 minutes. | 4. Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes. | 5. Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time. | 6. Stir in frozen peas, cover and heat through. | 7. Remove skillet from heat and let stand 5 minutes. | 8. To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red pepper	1		cut	-	-	-	-
grain white rice	1	cup		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
red pepper cayenne	1/8	teaspoon	ground	0.7155	0.1274	0.027000000000000003	0.0389
lemon peel	1	strip		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
sherry	1/4	cup		-	-	-	-
chicken breast tender	1	lb	cut	1143.0541	79.6509	74.1624	58.4681
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
pimento olive	1/4	cup	stuffed drained chopped chopped	-	-	-	-
cilantro	1/2	cup	loosely-packed chopped	1.84	0.2936	0.1704	0.0416
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.