Serves 5
437 cal · 35 min
Chicken and Spanish Rice
Recipe GLPRb17303d2ff5401
A hearty one-skillet meal combining tender diced chicken breast with fluffy brown rice, sautéed bell peppers and onions, and a light tomato-based sauce seasoned with garlic and fresh parsley. This comforting dish brings together savory flavors in a wholesome, protein-rich dinner.
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Ingredients
1 cup onion, chopped
1/4 cup green bell pepper, chopped
2 teaspoons vegetable oil
1 can (8 ounces) low-sodium tomato sauce
1 teaspoon fresh parsley, chopped
1/2 teaspoon black pepper
1 1/4 teaspoons minced garlic
5 cups cooked brown rice
3 1/2 cups cooked chicken breast, diced
Directions
Wash your hands thoroughly with soap and warm water before handling food.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and green bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and beginning to turn translucent.
Pour in the tomato sauce and add the minced garlic, black pepper, and fresh parsley. Stir well to combine all ingredients evenly throughout the skillet.
Let the tomato mixture heat through for about 2 minutes, stirring occasionally, until it is warmed completely and the flavors begin to blend.
Add the cooked brown rice and diced chicken breast to the skillet. Stir thoroughly to combine, making sure all the rice and chicken are coated with the tomato sauce.
Continue cooking and stirring for 3 to 5 minutes until the entire mixture is heated through. Serve warm.
