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 |
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.