Ingredients
1 cup onion (chopped)
1/4 cup green pepper
2 teaspoons vegetable oil
1 can (8 oz) tomato sauce
low-sodium
1/3 tablespoon parsley (1 teaspoon
chopped)
1/2 teaspoon black pepper
1 1/4 teaspoons garlic (minced)
5 cups brown rice (cooked in unsalted water)
3 1/2 cups chicken breast (cooked
skin and bone removed
diced)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 420 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 93 mg |
| Sodium | 490 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 3 g |
| Protein | 35 g |
| Vitamin D | 0 mcg |
| Calcium | 49 mg |
| Iron | 2 mg |
| Potassium | 637 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken and Spanish Rice. Recipe 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. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.