Prep: 15 min  Cook: 33 min
Cost Per Serving: $.91

 1 tablespoon vegetable oil
 3 pounds chicken legs, skin removed, cut into drumsticks 
and thighs
 1 large onion, halved and thinly sliced
 1/2 cup converted long-grain white rice
 1 can (28 ounces) crushed tomatoes
 1 cup water
 1 tablespoon minced garlic
 1 teaspoon dried rosemary, crumbled
 1 teaspoon salt
 1/4 teaspoon crushed red pepper, or to taste
 2 large green bell peppers, cut in 1 1/2-inch pieces

1. Heat oil in a 5-quart Dutch oven, preferably nonstick. 
Add chicken and cook over
medium-high heat about 7 minutes, turning occasionally, 
until browned. Remove to a
2. Add onion and rice to drippings in pot. Stir over 
medium heat 3 to 4 minutes, until
onions are translucent.
3. Stir in tomatoes, water, garlic, rosemary, salt and 
crushed pepper. Return chicken to
pot and bring to a boil. Scatter bell peppers over chicken, 
reduce heat, cover and simmer
22 minutes, or until chicken and rice are tender.

* Serves 4. Per serving: 429 cal, 44 g pro, 37 g car, 
12 g fat, 155 mg chol, 1,045 mg sod.
Exchanges: 1 starch/bread, 4 vegetables, 4 1/2 lean 

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