Spanish-style Chicken and RiceEn Español (Spanish Version)
Serving Size½ of recipeCalories
8 gSaturated Fat1 gSodium
828 mgTotal Carbohydrate
46 gDietary Fiber4 gProtein
32 gServings2IngredientsMeasuresOlive 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 cupDirectionsHeat 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.
4 very lean meats; 3 vegetables; 2 starches; 1 fat
Side Suggestions: Sliced Tomatoes