Chicken Spanish Rice Recipe
Servings: 4
Ingredients
- 1/2 c. onion, cut in pcs
- 1/2 c. green pepper, minced
- 4 tbsp. celery, sliced
- 1/2 c. rice, uncooked
- 1 teaspoon butter
- 16 ounce. can tomatoes
- 1 1/3 c. chicken, cooked, diced
- 1/2 c. water
- 1/2 teaspoon chili pwdr
- 1/8 teaspoon salt
- Dash pepper
- 1 bay leaf
Directions
- Cook vegetables and rice in butter in a saucepan till onion begins to brown - about 4 min. Break up large pcs of tomatoes. Add in tomatoes and remaining ingredients to rice mix. Bring to a boil. Reduce heat, cover, and cook slowly till the rice is tender - about 25 min. Stir as needed to prevent sticking. Remove bay leaf. 2 servings of about 1 c. each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 85 | 37% |
| Total Fat 9.44g | 12% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 197mg | 8% |
| Potassium 300mg | 9% |
| Total Carbs 23.92g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.43g | 2% |
| Protein 12.5g | 20% |
