Chicken and Spanish Rice
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||1½ cup|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Total Carbohydrate||52 g|
|Dietary Fiber||8 g|
Ingredients and Preparation TOP
|Onions, chopped||1 cup|
|Green peppers||¾ cup|
|Vegetable oil||2 teaspoons|
*||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.
- 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.