Spanish-style Chicken and Rice

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	432
Total Fat	8 g
Saturated Fat	1 g
Sodium	828 mg
Total Carbohydrate	46 g
Dietary Fiber	4 g
Protein	32 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 teaspoons
Green bell pepper, chopped	1
Garlic clove, minced	1
Medium tomatoes, seeded and chopped	2
Long-grain brown rice (not instant), uncooked	½ cup
Boneless, skinless chicken breasts	2
Cumin	1 teaspoon
Paprika	½ teaspoon
Freshly ground pepper	¼ teaspoon
Salt	¼ teaspoon
Cayenne pepper (optional)	1/8 teaspoon
Reduced-sodium chicken broth	1 14.25-ounce can
Salsa	¼ 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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