Spanish Style Rice with Chicken
By John Crowley
Ingredients
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2 tablespoons olive oil
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2 medium onions, chopped
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4 garlic cloves, minced
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2 stalks celery, diced
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2 medium red/green peppers, cut into strips
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1 cup chopped mushrooms
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2 cups uncooked rice
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1 3-lb chicken, cut into 8 pieces, skin removed
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1 teaspoon salt (optional)
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3 1/2 cups chicken broth, fat removed
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4 cups water Saffron, for color
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3 medium tomatoes, chopped
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1 cup frozen peas
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1 cup frozen corn
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1 cup frozen green beans
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Olives or capers for garnish, if desired
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
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 saute for 2-3 minutes, stirring constantly until it begins to brown.
Add the chicken, salt, chicken broth, water, saffron, 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.
Nutritional Facts
- Servings
- 8
- Serving size 1 cup
- Calories 330
- Carbohydrate 24 grams
- Protein 27 grams
- Fat 14 grams
Add your review
6 replies
great dish!
thanks
Not only do you get a real healty meal
but it really sounds real tasty.
this sounds really good.
midget
This is another one I will try. Always looking for those different chicken recipes.
This is a complete , with veggies added…easy to prepare.Plus pretty.