Chicken and Spanish Rice
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Ingredients
- 1 cup onion, chopped
- 1/4 cup green pepper, chopped
- 2 teaspoons vegetable oil (or cooking oil of choice)
- 1 can (8 ounces) tomato sauce, low sodium
- 1/3 tablespoon parsley, chopped (1 teaspoon)
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic, minced
- 5 cups cooked brown rice (cook rice in unsalted water)
- 3 1/2 cups cooked chicken breast, diced, skin and bone removed
Instructions
- Wash hands with soap and water.
- 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.
Nutrition
| Calories | 420 |
|---|---|
| Protein | 35 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 93 mg |
| Sodium | 490 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion