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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/3 cup celery (sliced)
1/2 cup rice (uncooked)
1 teaspoon vegetable oil
1 can tomatoes
low-sodium (14.5 oz)
1 1/2 cups chicken (canned)
3/4 cup water
1/2 teaspoon chili powder
1/4 teaspoon black pepper

Steps

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 Facts

Nutrients Amount
Total Calories 271
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 38 mg
Sodium 405 mg
Carbohydrates 27 g
Dietary Fiber 2 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 23 g
Vitamin D 0 mcg
Calcium 62 mg
Iron 3 mg
Potassium 426 mg

Healthy Eating in Indian Country: Exercise
USDA Food Distribution Program on Indian Reservations

U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Spanish Rice. Recipe source: Healthy Eating in Indian Country: Exercise USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.