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Add a photoServings: 8
Ingredients
- 2-3 c. diced chicken (1 whole chicken)
- 2 c. tomato sauce
- 1 lg. onion
- 1 1/2 c. rice
- Chicken bouillon cubes (optional)
- 2 c. chicken broth/stock
- 1 lg. green pepper
- 1 sm. can mushrooms
- Stuffed olives (optional)
Directions
- Saute green pepper and onion, about 3-4 min, in a little oil in large frying pan or possibly large saucepan. Add in chicken broth/stock, tomato sauce, bouillon cubes; bring to bubbling. Add in rice, lower to simmering. Simmer about 20 min or possibly till rice is done. Add in chicken and mushrooms. Garnish with sliced stuffed olives.Tips: When adding rice, spread evenly over entire cooking surface of pan. Don't stir at all as you would soup. This makes rice gummy. Only stir after about 10 min of cooking by inserting spoon in one spot and moving spoon back and forth gently. After rice is cooked, you may stir, toss, etc., as you add in chicken and mushrooms. If it begins to look too dry, you may add in more sauce. Good Spanish Rice always has a crusty layer on bottom of pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 80 | 29% |
| Total Fat 8.86g | 11% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 682mg | 28% |
| Potassium 489mg | 14% |
| Total Carbs 34.77g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.21g | 3% |
| Protein 14.52g | 23% |
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