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Spanish-style Chicken and Rice

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Nutrition FactsServings and TimesIngredients and Preparation

Nutrition Facts

Serving Size ½ of recipe
Calories 432
Total Fat 8 g
Saturated Fat 1 g
Sodium 828 mg
Total Carbohydrate 46 g
Dietary Fiber 4 g
Protein 32 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Green bell pepper, chopped 1
Garlic clove, minced 1
Medium tomatoes, seeded and chopped 2
Long-grain brown rice (not instant), uncooked ½ cup
Boneless, skinless chicken breasts 2
Cumin 1 teaspoon
Paprika ½ teaspoon
Freshly ground pepper ¼ teaspoon
Salt ¼ teaspoon
Cayenne pepper (optional) 1/8 teaspoon
Reduced-sodium chicken broth 1 14.25-ounce can
Salsa ¼ cup

Directions

  1. Heat oil in a Dutch oven or large pot over medium-high heat. Add bell pepper, garlic, and tomato, and sauté for 3 minutes.
  2. Stir in chicken and rice, and cook 2-3 minutes until chicken is slightly browned.
  3. Stir in broth and spices, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove lid and continue simmering for another 5-10 minutes, until broth is absorbed and rice is cooked.
  4. Stir in salsa and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    4 very lean meats; 3 vegetables; 2 starches; 1 fat

  • Side Suggestions: Sliced Tomatoes

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