Chicken Spanish Rice
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Ingredients
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/3 cup celery, sliced
- 1/2 cup rice, dry
- 1 teaspoon vegetable oil (or cooking oil of choice)
- 1 can (14.5 ounces) tomatoes, low-sodium
- 1 1/2 cups canned chicken
- 3/4 cup water
- 1/2 teaspoon chili powder
- black pepper (optional, to taste)
Instructions
- Wash hands with soap and water.
- Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
- Drain tomatoes and save the liquid.
- Chop tomatoes into small pieces.
- Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
- Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 25 minutes).
Nutrition
| Calories | 271 |
|---|---|
| Protein | 23 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 38 mg |
| Sodium | 405 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Healthy Eating in Indian Country: Exercise USDA Food Distribution Program on Indian Reservations