|Onions, chopped||1 cup|
|Green peppers||¾ cup|
|Vegetable oil||2 teaspoons|
||1 (8-ounce) can|
|Parsley, chopped||1 teaspoon|
|Black pepper||½ teaspoon|
|Garlic, minced||1 ¼ teaspoon|
|Cooked brown rice (cooked in unsalted water)||5 cups|
|Chicken breasts, cooked, skin and bone removed, and diced||3 ½ cups|
- In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
|Serving Size||1½ cup|
|Saturated Fat||2 g|
|Dietary Fiber||8 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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