From the Pantry Butler kitchen
Chicken Spanish Rice
This flavorful rice uses canned tomatoes and chicken with fresh onion, green pepper, and celery. Chili powder and black pepper make it a perky main dish. USDA MyPlate Kitchen — Healthy Eating in Indian Country: Exercise — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/3 cup celery, sliced
- 1/2 cup rice, dry
- 1 teaspoon vegetable oil — or cooking oil of choice
- 1 can (14.5 ounces) tomatoes, low-sodium
- 1 1/2 cups canned chicken
- 3/4 cup water
- 1/2 teaspoon chili powder
- black pepper — optional, to taste
Method
- Wash hands with soap and water.
- Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
- Drain tomatoes and save the liquid.
- Chop tomatoes into small pieces.
- Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
- Bring to a boil and stir.
- Cover and cook on low heat.
- Cook until rice is tender (about 25 minutes).
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