Chicken Spanish Rice
This flavorful rice uses canned tomatoes and chicken with fresh onion, green pepper, and celery. Chili powder and black pepper make it a perky main dish.
contains meat
Ingredients
US
Metric
- 1/2 cup onion (chopped)
- 1/2 cup green pepper (chopped)
- 1/3 cup celery (sliced)
- 1/2 cup rice (uncooked)
- 1 teaspoon vegetable oil
- 1 can tomatoes, low-sodium (14.5 oz)
- 1 1/2 cups chicken (canned)
- 3/4 cup water
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
Steps
- Wash hands with soap and water.
- Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
- Drain tomatoes and save the liquid.
- Chop tomatoes into small pieces.
- Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
- Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 25 minutes).
This is a variation — USDA MyPlate edition. Base recipe: Chicken Spanish Rice →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 271 |
|---|---|
| Protein | 23.0 g |
| Fat | 8.0 g |
| Carbs | 27.0 g |
| Fiber | 2.0 g |
| Sodium | 405 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)