Rice With Chicken, Spanish Style
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 tablespoons |
Medium onions, chopped | 2 |
Garlic cloves, minced | 4 |
Celery stalks, diced | 2 |
Medium red or green peppers, cut into strips | 2 |
Chopped mushrooms | 1 cup |
Uncooked rice | 2 cups |
Chicken, cut into 8 pieces, skin removed | 3 pounds |
Salt (optional) | 1 teaspoon |
Chicken broth, fat removed | 3½ cups |
Water with saffron (Sazón) for color | 4 cups |
Medium tomatoes, chopped | 3 |
Frozen peas | 1 cup |
Frozen corn | 1 cup |
Frozen green beans | 1 cup |
Olives or capers for garnish, if desired |
- Directions
- Heat 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.
Daily Servings According to Diabetes Food Guide Pyramid
Serving From Grains/Beans/Starchy Vegetable Group: 1
Serving From Meat Group: 1
Serving From Vegetable Group: 1
Serving From Fat: 1
Side Suggestions: Mixed Green Salad, Whole Wheat Bread
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