• Home
  • Health Library

Health Library

This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

Nutrition Facts

Serving Size 1 cup
Calories 330
Total Fat 14 g
Total Carbohydrate 24 g
Protein 27 g

Servings and Times

Servings 8

Ingredients and Preparation

Ingredients Measures
Olive oil 2 tablespoons
Medium onions, chopped 2
Garlic cloves, minced 4
Celery stalks, diced 2
Medium red or green peppers, cut into strips 2
Chopped mushrooms 1 cup
Uncooked rice 2 cups
Chicken, cut into 8 pieces, skin removed 3 pounds
Salt (optional) 1 teaspoon
Chicken broth, fat removed 3½ cups
Water with saffron (Sazón) for color 4 cups
Medium tomatoes, chopped 3
Frozen peas 1 cup
Frozen corn 1 cup
Frozen green beans 1 cup
Olives or capers for garnish, if desired

Directions

  1. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
  2. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
  3. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
  4. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
  5. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.
  • Side Suggestions: Mixed Green Salad, Whole Wheat Bread