Chicken and Spanish Rice

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

Servings and Times

Servings

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.