Chicken Spanish Rice

30 min · Serves 4

From USDA MyPlate Kitchen. Healthy Eating in Indian Country: Exercise USDA Food Distribution Program on Indian Reservations

What goes in

• ½ cuponion, chopped
• ½ cupgreen pepper, chopped
• ⅓ cupcelery, sliced
• ½ cuprice, dry
• 4.9 mlvegetable oil
• 1 cancanned tomatoes, low-sodium
• 1½ cupscanned chicken
• ¾ cupwater
• 2½ mlchili powder
• black pepper (optional)

How to cook it

1. Wash hands with soap and water.
2. Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
3. Drain tomatoes and save the liquid.
4. Chop tomatoes into small pieces.
5. Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
6. Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 25 minutes).

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