Spanish-style Chicken and Rice
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories432Total Fat8 gSaturated Fat1 gSodium828 mgTotal Carbohydrate46 gDietary Fiber4 gProtein32 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresOlive oil2 teaspoonsGreen bell pepper, chopped1Garlic clove, minced1Medium tomatoes, seeded and chopped2Long-grain brown rice (not instant), uncooked½ cupBoneless, skinless chicken breasts2Cumin1 teaspoonPaprika½ teaspoonFreshly ground pepper¼ teaspoonSalt¼ teaspoonCayenne pepper (optional)1/8 teaspoonReduced-sodium chicken broth1 14.25-ounce canSalsa¼ cup
  • Directions
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add bell pepper, garlic, and tomato, and sauté for 3 minutes.
  • Stir in chicken and rice, and cook 2-3 minutes until chicken is slightly browned.
  • 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.
  • Stir in salsa and serve.



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

    Side Suggestions: Sliced Tomatoes




    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

     

    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.

     

    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.