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 |
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 - 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.
- Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
- 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.
- Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
- 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 |