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Chicken and Spanish Rice

Chicken and Spanish Rice – Forkwise recipe card (illustration, no photo yet)
DinnerSpanish⏱ 15 minServes 5EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 cup onion, chopped
  • ¼ cup green pepper, chopped
  • 2 tsp vegetable oil (or cooking oil of choice)
  • 1 can (8 ounces) tomato sauce, low sodium
  • ⅓ tbsp parsley, chopped (1 teaspoon)
  • ½ tsp black pepper
  • 1¼ tsp garlic, minced
  • 5 cups cooked brown rice (cook rice in unsalted water)
  • 3½ cups cooked chicken breast, diced, skin and bone removed

Method

  1. In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
  2. Add tomato sauce and spices. Heat through.
  3. Add cooked rice and chicken. Heat through.

Learn more about: Onions Bell Peppers Herbs Garlic

Nutrition per serving

Serving size: 1 1/2 cups

  • Total Calories: 420
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Cholesterol: 93 mg
  • Sodium: 490 mg
  • Carbohydrates: 52 g
  • Dietary Fiber: 5 g
  • Total Sugars: 5 g
  • Protein: 35 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Video

Video by CookingBoom, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.