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Chicken and Spanish Rice

Source: U.S. Department of Health and Human Services
Topics: Recipe Ideas for Non-Vegetarian Main Courses

 

1 cup onions, chopped
recipe line ¼ cup green peppers
recipe line 2 tsp vegetable oil
recipe line 1 can (8 oz) tomato sauce*
recipe line 1 tsp parsley, chopped
recipe line ½ tsp black pepper
recipe line 1¼ tsp garlic, minced
recipe line 5 cups brown rice, cooked in unsalted water
recipe line 3½ cups chicken breasts, cooked, skin and bone removed, and diced

  1. In large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
  2. Add tomato sauce and spices. Heat through.
  3. Add cooked rice and chicken. Heat through.

*Reduce sodium by using one 4-oz can of no-salt-added tomato sauce and one 4-oz can of regular tomato sauce. New sodium content for each serving is 226 mg.

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image placeholder Yield: 5 servings
Serving size: 1½ cups

Each serving provides:
Calories: 428
Total fat: 52 g
Saturated fat: 2 g
Cholesterol: 80 mg
Sodium: 341 mg
Fiber: 8 g
Protein: 29 g
Carbohydrate: 35 g
Potassium: 545 mg
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