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and let stand for 12 minutes. Fluff with a fork, then serve garnished with the parsley. Variations: For those who would rather avoid chicken, try this as a rice dish using Magic Mineral Broth … it’s delicious! Not everyone is into pimientos and olives. I’ve been assured by a close friend that this dish is delicious without them. PREP TIME: STORAGE:

15 minutes · COOK TIME: 30 minutes

Store in an airtight container in the refrigerator for 5 days.

PER SERVING:

Calories: 225; Total Fat: 6.2 g (1.2 g saturated, 3.7 g monounsaturated); Carbohydrates: 26 g; Protein: 16 g; Fiber: 2 g; Sodium: 320 mg Sautéing the rice with the onion and shallot gives this dish a little more depth of flavor. REBECCA’S NOTES

As a time-saver, you can purchase an already roasted organic chicken from the store for this dish. My favorite type of olives for this dish is an Italian variety called Cerignola. They’re more buttery and mellow than many varieties. If you can’t find them, kalamata olives are also wonderful here. Just make sure you give them a good rinse before adding them to the dish.

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