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

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup onion (chopped)
  • 1/4 cup green pepper
  • 2 teaspoons vegetable oil
  • 1 can (8 oz) tomato sauce, low-sodium
  • 1/3 tablespoon parsley (1 teaspoon, chopped)
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons garlic (minced)
  • 5 cups brown rice (cooked in unsalted water)
  • 3 1/2 cups chicken breast (cooked, skin and bone removed, diced)

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.

This is a variation — USDA MyPlate edition. Base recipe: Chicken and Spanish Rice →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

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)