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.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.59/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 1 cup onion (chopped)
• 0.25 cup green pepper (chopped)
• 2 teaspoon vegetable oil
• 1 can tomato sauce (8 ounce, low sodium)
• 1 teaspoon parsley (chopped)
• 0.5 teaspoon black pepper
• 1.25 teaspoon garlic (minced)
• 5 cup brown rice (cooked)
• 3.5 cup chicken breast (cooked, diced, skin and bone removed)

Instructions

1. In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
2. Add tomato sauce and spices.
3. Heat through.
4. Add cooked rice and chicken.
5. Heat through.

Nutrition (per serving)

• Calories: 437
• Protein: 35.2 g
• Carbohydrates: 56.2 g
• Fat: 7.3 g
• Fiber: 4.5 g
• Sodium: 61 mg
• Saturated Fat: 1.5 g
• Sugar: 3.7 g
• Cholesterol: 93 mg