
Chicken and Spanish Rice
This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars.
- 5 Servings
- $6.00 - $8.99
Chicken and Spanish Rice
This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars.
- 5 Servings
- $6.00 - $8.99
Ingredients
- 1 cup onion, chopped
- 1/4 cup green pepper, chopped
- 2 teaspoons vegetable oil
- 1 can (8 ounces) tomato sauce, low sodium
- 1/3 tablespoon parsley, chopped
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic, minced
- 5 cups cooked brown rice
- 3 1/2 cups cooked chicken breast, diced, skin and bone removed
Steps
1
Wash hands with soap and water.
2
In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
3
Add tomato sauce and spices. Heat through.
4
Add cooked rice and chicken. Heat through.
Ingredients
Serving Size: 1 1/2 cups
Nutrients | Amount |
---|---|
Total Calories | 420 |
Total Fat | 8 g |
Saturated Fat | 1 g |
Monounsaturated Fat | 3 g |
Polyunsaturated Fat | 2 g |
Linoleic Acid | 2 g |
α-Linolenic Acid | 0.2 g |
Omega 3 - EPA | 4 mg |
Omega 3 - DHA | 6 mg |
Cholesterol | 93 mg |
Carbohydrates | 52 g |
Dietary Fiber | 5 g |
Total Sugars | 5 g |
Added Sugars included | 3 g |
Protein | 35 g |
Minerals | |
Calcium | 49 mg |
Potassium | 637 mg |
Sodium | 490 mg |
Copper | 297 mcg |
Iron | 2 mg |
Magnesium | 123 mg |
Phosphorus | 406 mg |
Selenium | 51 mcg |
Zinc | 2 mg |
Vitamins | |
Vitamin A | 24 mcg RAE |
Vitamin B6 | 1.3 mg |
Vitamin B12 | 0.2 mg |
Vitamin C | 10 mg |
Vitamin D | 0 mcg |
Vitamin E | 2 mg |
Vitamin K | 15 mcg |
Folate | 27 mcg DFE |
Thiamin | 0.3 mg |
Riboflavin | 0.3 mg |
Niacin | 14 mg |
Choline | 99 mg |
Source:
- A Healthier You: Based on the Dietary Guidelines for Americans
- US Department of Health and Human Services
- Office of Disease Prevention and Health Promotion