Rice With Chicken, Spanish StyleEn Español (Spanish Version)
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
Serving Size1 cupCalories
14 gTotal Carbohydrate
27 gServings8IngredientsMeasuresOlive oil2 tablespoonsMedium onions, chopped2Garlic cloves, minced4Celery stalks, diced2Medium red or green peppers, cut into strips2Chopped mushrooms1 cupUncooked rice2 cupsChicken, cut into 8 pieces, skin removed3 poundsSalt (optional)1 teaspoonChicken broth, fat removed3½ cupsWater with saffron (Sazón) for color4 cupsMedium tomatoes, chopped3Frozen peas1 cupFrozen corn1 cupFrozen green beans1 cupOlives or capers for garnish, if desiredDirectionsHeat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.
Side Suggestions: Mixed Green Salad, Whole Wheat Bread