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Chicken and Spanish Rice
Nutrition Facts
| Serving Size | 1½ cup |
| Calories | 428 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 80 mg |
| Sodium | 341 mg |
| Potassium | 35 g |
| Total Carbohydrate | 52 g |
| Dietary Fiber | 8 g |
| Protein | 35 g |
| Calcium | 50 mg |
| Magnesium | 122 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Onions, chopped | 1 cup |
| Green peppers | ¾ cup |
| Vegetable oil | 2 teaspoons |
| Tomato sauce* | 1 (8-ounce) can |
| Parsley, chopped | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Garlic, minced | 1 ¼ teaspoon |
| Cooked brown rice (cooked in unsalted water) | 5 cups |
| Chicken breasts, cooked, skin and bone removed, and diced | 3 ½ cups |
*To reduce sodium, use one 4-ounce can of low-sodium tomato sauce and one 4-ounce can of regular tomato sauce. New sodium content for each serving is 215 mg.
- Directions
- In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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