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Nutrition Facts
Serving Size
½ of recipe
Calories
397
Total Fat
7.5 g
Saturated Fat
1 g
Sodium
688 mg
Total Carbohydrate
48 g
Dietary Fiber
5 g
Protein
34 g
Ingredients and Preparation
Ingredients
Measures
Uncooked brown rice
½ cup
Canola oil
2 teaspoons
Garlic clove, minced
1
Boneless, skinless chicken breast halves, cut into ½-inch cubes
2
Green bell pepper, chopped
½
Yellow onion, chopped
½
Stalk celery, chopped
1
Dried basil
¼ teaspoon
Dried oregano
½ teaspoon
Jalapeno, chopped (optional)
½
Salt
¼ teaspoon
Freshly ground black pepper to taste
Dash of cayenne pepper (optional)
Tomato puree (or puree diced tomatoes in a blender or food processor)
¼ cup
Reduced-sodium chicken broth
1 cup
Green onions, sliced
2
Directions
- Cook rice according to package directions, omitting fat and salt.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and chicken, and sauté 8 minutes. Stir in bell pepper, onion, and celery, and cook 8-10 minutes, until onions are golden brown.
- Add basil, oregano, jalapeno, salt, pepper, cayenne pepper, and tomato puree, and cook 3 minutes, stirring occasionally.
- Stir in chicken broth, cover, reduce heat to low, and simmer 20 minutes. Stir in rice, sprinkle with green onions, and serve.