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Rice With Chicken, Spanish Style

Adapted from National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services

En Español (Spanish Version)

This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

Nutrition Facts

Serving Size	1 cup
Calories	330
Total Fat	14 g
Total Carbohydrate	24 g
Protein	27 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Olive oil	2 tablespoons
Medium onions, chopped	2
Garlic cloves, minced	4
Celery stalks, diced	2
Medium red or green peppers, cut into strips	2
Chopped mushrooms	1 cup
Uncooked rice	2 cups
Chicken, cut into 8 pieces, skin removed	3 pounds
Salt (optional)	1 teaspoon
Chicken broth, fat removed	3½ cups
Water with saffron (Sazón) for color	4 cups
Medium tomatoes, chopped	3
Frozen peas	1 cup
Frozen corn	1 cup
Frozen green beans	1 cup
Olives or capers for garnish, if desired

Directions
Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

Side Suggestions: Mixed Green Salad, Whole Wheat Bread

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