Spanish-Style Rice With Chicken

This is a delicious way to incorporate vegetables into your diet. Serve with a mixed green salad and whole-wheat bread.

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-pound chicken, cut into 8 pieces, skin removed
  • 1 teaspoon salt (optional) 
  • 3 1/2 cups chicken broth, fat removed
  • 4 cups water saffron or sazón, 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

Directions
Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, red/green pepper and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender. Add the rice and sauté for 2 to 3 minutes, stirring constantly until it begins to brown. Add the chicken, salt, chicken broth, water saffron (sazón) and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes. Stir in the peas, corn and green beans, and cook for 8 to10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

Serves 8.

Nutrition Information
Serving size: 1 cup. 330 calories, 14 grams fat, 24 grams carbohydrate, 27 grams protein.

Diabetic Exchange
Fruit: 0; vegetables: 1; meat: 1; milk: 0; fat: 1; carbohydrates: 1; other: 0.

Recipe courtesy of the National Diabetes Education Program.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.