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.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy

Dietary

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

Tags

• quick
• savory
• comfort food
• healthy
• one-pot

Ingredients

• 0.5 cup onion (chopped)
• 0.5 cup green pepper (chopped)
• 0.33 cup celery (sliced)
• 0.5 cup rice (dry)
• 1 teaspoon vegetable oil
• 1 can tomatoes (low-sodium)
• 1.5 cup canned chicken
• 0.75 cup water
• 0.5 teaspoon chili powder
• 0.25 teaspoon black pepper (to taste)

Instructions

1. Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
2. Drain tomatoes and save the liquid.
3. Chop tomatoes into small pieces.
4. Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
5. Bring to a boil and stir.
6. Cover and cook on low heat.
7. Cook until rice is tender (about 25 minutes).

Nutrition (per serving)

• Calories: 277
• Protein: 22.7 g
• Carbohydrates: 27.9 g
• Fat: 8 g
• Fiber: 3.1 g
• Sodium: 402 mg
• Saturated Fat: 2 g
• Sugar: 4.2 g
• Cholesterol: 38 mg