Chicken and Spanish Rice

Name: Chicken and Spanish Rice
Yield: 5 servings
Ingredients: 1 cup onion, chopped; 1/4 cup green pepper, chopped; 2 teaspoons vegetable oil (or cooking oil of choice); 1 can (8 ounces) tomato sauce, low sodium; 1/3 tablespoon parsley, chopped (1 teaspoon); 1/2 teaspoon black pepper; 1 1/4 teaspoons garlic, minced; 5 cups cooked brown rice (cook rice in unsalted water); 3 1/2 cups cooked chicken breast, diced, skin and bone removed

Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars.

Makes

5 servings

Ingredients

1 cup onion, chopped
1/4 cup green pepper, chopped
2 teaspoons vegetable oil (or cooking oil of choice)
1 can (8 ounces) tomato sauce, low sodium
1/3 tablespoon parsley, chopped (1 teaspoon)
1/2 teaspoon black pepper
1 1/4 teaspoons garlic, minced
5 cups cooked brown rice (cook rice in unsalted water)
3 1/2 cups cooked chicken breast, diced, skin and bone removed

Directions

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.

Notes

Learn more about: Onions Bell Peppers Herbs Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.