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
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

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