From the Pantry Butler kitchen

Chicken and Spanish Rice

5 servings

Chicken and Spanish Rice

This skillet dinner calls for cooked chicken. Use leftover chicken that has been properly handled or canned chicken to stretch your food dollars. USDA MyPlate Kitchen — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food

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

Method

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

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