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Spanish-style Chicken and Rice
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 |
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
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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