Rice with Chicken in Spanish Style
this is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
Ingredients Rice with Chicken in Spanish Style
- Olive Oil 2 Tbsp.
- medium onions, 2 chopped
- cloves garlic, 2 crushed
- stalks celery, 2 diced
- medium red/greenpeppers, 2 cut intostrips
- mushrooms, 1 cup chopped
- uncooked wholegrain rice 2 cups
- bonelesschicken breast, 3 pounds cut into bite-sized pieces,skin removed
- Salt 1½ tsp. salt (optional)
- low-fat chicken broth 2½ cups
- Saffron or SazónTM for color
- tomatoes,3 medium chopped
- frozen peas 1 cup
- frozen corn 1 cup
- frozen green beans 1 cup
- Olives/capers for garnish (optional)
- cook olive oil over medium flame in a non stick pot. Keep together onion, garlic, celery, red/green pepper, and mushrooms. Cook on medium heat, stirring often, for three minutes or until tender.
- mix whole grain rice and sauté for 2–3 minutes, stirring constantly to mix all ingredients.
- Now add chicken, chicken broth, salt, water, Saffron/SazónTM, and tomatoes. Bring water to a boil.
- Cook on meduim heat, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes.
- mix in peas, corn, beans and cook for 8 to 10 minutes. When everything is hot, the casserole is ready to serve. decorate with olives or capers, if desired.
