• Rice With Chicken, Spanish Style

    This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

    Nutrition Facts

    Serving Size 1 cup
    Calories 330
    Total Fat 14 g
    Total Carbohydrate 24 g
    Protein 27 g

    Servings and Times

    Servings 8

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 tablespoons
    Medium onions, chopped 2
    Garlic cloves, minced 4
    Celery stalks, diced 2
    Medium red or green peppers, cut into strips 2
    Chopped mushrooms 1 cup
    Uncooked rice 2 cups
    Chicken, cut into 8 pieces, skin removed 3 pounds
    Salt (optional) 1 teaspoon
    Chicken broth, fat removed 3½ cups
    Water with saffron (Sazón) for color 4 cups
    Medium tomatoes, chopped 3
    Frozen peas 1 cup
    Frozen corn 1 cup
    Frozen green beans 1 cup
    Olives or capers for garnish, if desired
    Directions
    1. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
    2. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
    3. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
    4. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
    5. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

    Side Suggestions: Mixed Green Salad, Whole Wheat Bread

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