No Spam Recipes

Chicken and Spanish Rice

This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars.

Serves 5 · Grains

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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

Steps

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

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Make it yours (1 variations)

Edition Primary USDA MyPlate

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Nutrition (per serving)
Calories420
Protein35.0 g
Fat8.0 g
Carbs52.0 g
Fiber5.0 g
Sodium490 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)