Chicken Spanish Rice

Nutrition Information

Chicken Spanish Rice

Makes: 4 servings

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.


1⁄2 cup onion (chopped)
1⁄2 cup green pepper (chopped)
1⁄3 cup celery (sliced)
1⁄2 cup rice (uncooked)
1 teaspoon vegetable oil
1 can tomatoes (14.5 oz)
1 1⁄2 cups chicken (canned)
3⁄4 cup water
1⁄2 teaspoon chili powder
1⁄4 teaspoon pepper


1. Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.

2. Drain tomatoes and save the liquid.

3. Chop tomatoes into small pieces.

4. Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.

5. Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 25 minutes).

My Notes

Source: USDA, FNS, Food Distribution Program on Indian Reservations, Healthy Eating in Indian Country: Exercise.

Nutrition Information