Rice with Chicken, Spanish Style

This is a good way to get vegetables into the meal plan. Serve with a mixed green
salad and some whole wheat bread.

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Ingredients

• 2 tablespoons olive oil
  
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 stalks celery,
  diced
• 2 medium red/green peppers, cut into strips
• 1 cup chopped mushrooms
• 2 cups uncooked rice
• 1 3-lb chicken, cut into 8 pieces, skin removed
• 1 teaspoon salt (optional)
• 3 1/2 cups chicken broth, fat removed
• 4 cups
  water Saffron or Saz—n, for color
• 3 medium tomatoes, chopped
• 1 cup frozen
  peas
• 1 cup frozen corn
• 1 cup frozen green beans
• Olives or capers
  for garnish, if desired
  

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Directions

1. Heat the oil over medium heat in a nonstick pot.
   
2. Add the onion, garlic, celery, green pepper, and mushrooms.
   
3. Cook over medium heat, stirring often, for about 3 minutes or until tender
4. Add the rice and sautŽ for 2-3 minutes, stirring constantly until it begins to brown
5. Add the chicken, salt, chicken broth, water, saffron (Saz—n), and tomatoes.
   
6. Bring the water to a boil, then reduce heat to medium-low and let simmer
7. Cover the pot and let the casserole simmer until the water is absorbed and rice
   is tender, about 20 minutes
8. Stir in the peas, corn, and beans, and cook for
   8-10 minutes
9. When everything is hot the casserole is ready to serve; garnish
   with olives or capers, if desired. 

Yield: 8 Servings

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Nutrition Facts

Serving size 1 cup

Amounts Per Serving
Calories 330

Carbohydrate 24 grams

Protein 27 grams

Fat 14 grams

*Daily Servings According to Diabetes Food Guide Pyramid: serving from Grains/Beans/Starcy
Vegetable group 1 serving from Meat group 1 serving from Vegetable group 1 serving
from Fat 1 Source: ndep.nih.gov