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SOURCE: DASH Recipes, National Heart, Lung and Blood Institute

Chicken and Spanish Rice

Yield: 5 Servings
Serving Size: 1.5 Cups

ingredients

  • 1 cup onions, chopped
  • 1/4 cup green peppers
  • 2 tsps vegetable oil
  • 1 8-oz can tomato sauce
  • 1 tsp parsley, chopped
  • 1/2 tsp black pepper
  • 1 1/4 tsps garlic, minced
  • 5 cups cooked rice (in unsalted water)
  • 3 1/2 cups chicken breast, cooked (skin and bone removed), diced
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NUTRITION FACTS PER SERVING
406 calories, 6 g fat, 2 g saturated fat, 75 mg cholesterol, 367 mg sodium, 45 mg calcium, 57 mg magnesium, 527 mg potassium, 2 g fiber

directions

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

recipe notes

Use olive oil instead of vegetable oil and use brown rice in the place of white rice.

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