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.
contains meat
Ingredients
US
Metric
- 240 ml onion (chopped)
- 60 ml green pepper (chopped)
- 10 ml vegetable oil (or cooking oil of choice)
- 1 can (8 ounces) tomato sauce, low sodium
- 5 ml parsley (1 teaspoon; chopped)
- 2 ml black pepper
- 6 ml garlic (minced)
- 1180 ml cooked brown rice (cook rice in unsalted water)
- 830 ml cooked chicken breast (diced, skin and bone removed)
Steps
- 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.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 420 |
|---|---|
| Protein | 35.0 g |
| Fat | 8.0 g |
| Carbs | 52.0 g |
| Fiber | 5.0 g |
| Sodium | 490 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)