Chicken and Spanish Rice

20 min · Serves 5

From USDA MyPlate Kitchen. A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Prom

Steps written by Kubbord

What goes in

• 1 cuponion, chopped
• ¼ cupgreen pepper, chopped
• 9.9 mlvegetable oil
• 1 canlow sodium tomato sauce
• 4.9 mlparsley, chopped
• 2½ mlblack pepper
• 6.2 mlgarlic, minced
• 5 cupscooked brown rice
• 3½ cupscooked chicken breast, diced

How to cook it

1. Warm the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and chopped green pepper to the skillet and sauté for about 5 minutes, until the onion is soft and translucent.
3. Stir in the minced garlic, chopped parsley, black pepper, and low sodium tomato sauce, then cook for 2 to 3 minutes until the sauce is simmering and fragrant.
4. Fold in the cooked brown rice and diced cooked chicken breast until evenly coated in the sauce.
5. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture is steaming hot and the chicken reaches an internal temperature of 165°F (74°C).

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