Rice with Chicken, Spanish Style
Ingredients:
2 Tbsp. olive oil
2 medium onions (chopped)
6 garlic cloves (minced)
2 stalks of celery (diced)
2 medium red/green peppers cut into strips
1 cup of mushrooms (chopped)
2 cups of uncooked whole grain rice
3 pounds of boneless chicken breast cut into bite-sized pieces (skin removed)
1½ tsp. salt (optional)
2½ cups of low-fat chicken broth Saffron or SazónTM for color
3 medium tomatoes (chopped)
1 cup of frozen peas, 1 cup of frozen corn
1 cup of frozen green beans
Olives or capers for garnish (optional)
Directions:
Heat olive oil over medium heat in a non-stick pot. Add onion, garlic, celery, red/green pepper, and mushrooms. Cook over medium heat, stirring often, for 3 minutes or until tender. Add whole grain rice and sauté for 2–3 minutes, stirring constantly to mix all ingredients. Add chicken, salt, chicken broth, water, Saffron/SazónTM, and tomatoes. Bring water to a boil. Reduce heat to medium-low, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes. Stir in 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.
Exchanges: Meat 5 Bread 3 Vegetable 1 Fat 1.
Tasty Recipes For Diabetics was originally published on blackdoctor.org
