Chicken Spanish Rice
This flavorful rice uses canned tomatoes and chicken with fresh onion, green pepper, and celery. Chili powder and black pepper make it a perky main dish.
- Yield
- 4 servings
- Serving size
- 1 cup
- Rating
- 3.29 of 5 (80 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 2 1/2 ounces
- Vegetables: 3/4 cups
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)
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 277.02 |
| Total Fat | 7.97 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 38.44 mg |
| Carbohydrates | 27.87 g |
| Dietary Fiber | 3.07 g |
| Total Sugars | 4.24 g |
| Added Sugars included | 0 g |
| Protein | 22.67 g |
| Calcium | 64 mg |
| Potassium | 430 mg |
| Sodium | 402.19 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 39 mg |
| Phosphorus | 178 mg |
| Selenium | 21 mg |
| Zinc | 2 mg |
| Vitamin A | 75 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.8 mcg |
| Vitamin C | 28 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 11 mcg |
| Folate | 88 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 69 mg |
Recipes you may also like
- Pot Roasted Beef
- Vegetarian Chili
- Potato Beef Casserole
- Black Beans
- Chicken Rice Salad
- White Chili
- Jollof Rice
- Slow-Cook Barbecue
Source
Recipe by: Healthy Eating in Indian Country: Exercise — USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-spanish-rice. Federal works are public domain in the United States.