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Spanish Chicken Rice Recipe

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Using leftover chicken, this meaty tomato and rice meal-in-one bakes quickly, writes Patricia Rutherford, Winchester, Illinois.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2/3 cup finely chopped onion
  • 1/4 cup sliced fresh mushrooms
  • 1-1/4 cups cubed cooked chicken breast
  • 2 plum tomatoes, peeled and chopped
  • 1/2 cup cooked long grain rice
  • 1/2 cup reduced-sodium tomato juice
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup frozen peas
  • 1 tablespoon chopped pimientos
  • 1/8 teaspoon dried tarragon
  • 1/8 teaspoon dried savory
  • Pinch pepper

Nutritional Facts

Nutritional Analysis: One 1-1/2 cup serving equals 207 calories, 108 mg sodium, 54 mg cholesterol, 25 gm carbohydrate, 19 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Directions

  1. In a skillet coated with cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375° for 15-20 minutes or until liquid is absorbed. Yield: 2 servings.
Originally published as Spanish Chicken and Rice in Quick Cooking May/June 1998, p43

Nutritional Facts

Nutritional Analysis: One 1-1/2 cup serving equals 207 calories, 108 mg sodium, 54 mg cholesterol, 25 gm carbohydrate, 19 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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