Chicken and Spanish Rice
Makes:
5 servings
This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars.
Ingredients
- 1 cup onion, chopped
- 1/4 cup green pepper, chopped
- 2 teaspoons vegetable oil (or cooking oil of choice)
- 1 can (8 ounces) tomato sauce, low sodium
- 1/3 tablespoon parsley, chopped (1 teaspoon)
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic, minced
- 5 cups cooked brown rice (cook rice in unsalted water)
- 3 1/2 cups cooked chicken breast, diced, skin and bone removed
Directions
- Wash hands with soap and water.
- In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
Notes
Learn more about:
A Healthier You: Based on the Dietary Guidelines for Americans
US Department of Health and Human Services
Office of Disease Prevention and Health Promotion
