Dîner
Chicken and Spanish Rice
Ingredients, directions and serving information for Chicken and Spanish Rice.
La recette originale est en anglais.
Portions: 5
Temps total: 25 min
Ingrédients
- 1 cup onion, chopped
- 1/4 cup green pepper, chopped
- 2 teaspoons vegetable oil
- 1 can (8 ounces) tomato sauce, low sodium
- 1/3 tablespoon parsley, chopped
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic, minced
- 5 cups cooked brown rice
- 3 1/2 cups cooked chicken breast, diced, skin and bone removed
Préparation
- Wash hands with soap and water.
- In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
Nutrition par portion selon la source
Taille de la portion1 1/2 cups
Calories438 calories
Protéines35g
Glucides56g
Lipides7g
Graisses saturées2g
Fibres5g
Sucres4g
Sodium61mg
Cholestérol93mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
