|chicken pieces (legs and breasts), skinned||6|
|vegetable oil||2 teaspoons|
|green pepper, chopped||1/2 cup|
|red pepper, chopped||1/4 cup|
|celery, diced||1/4 cup|
|carrot, grated||1 medium|
|corn, frozen||1/4 cup|
|onion, chopped||1/2 cup|
|fresh cilantro, chopped||1/4 cup|
|garlic, chopped fine||2 cloves|
|frozen peas||1/2 cup|
|Spanish olives||2 ounces|
- In a large pot, brown chicken pieces in oil.
- Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
- Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked.
- Add chicken and raisins and cook for another 8 minutes.
|Serving Size||1 cup rice and 1 piece chicken|
|Saturated Fat||2 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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