Chicken and Spanish Rice

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	1½ cup
Calories	428
Total Fat	8 g
Saturated Fat	2 g
Cholesterol	80 mg
Sodium	341 mg
Potassium	35 g
Total Carbohydrate	52 g
Dietary Fiber	8 g
Protein	35 g
Calcium	50 mg
Magnesium	122 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Onions, chopped	1 cup
Green peppers	¾ cup
Vegetable oil	2 teaspoons
Tomato sauce *	1 (8-ounce) can
Parsley, chopped	1 teaspoon
Black pepper	½ teaspoon
Garlic, minced	1 ¼ teaspoon
Cooked brown rice (cooked in unsalted water)	5 cups
Chicken breasts, cooked, skin and bone removed, and diced	3 ½ cups

*To reduce sodium, use one 4-ounce can of low-sodium tomato sauce and one 4-ounce can of regular tomato sauce. New sodium content for each serving is 215 mg.

Directions
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.

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