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Spanish Chicken Rice

 Spanish Chicken Rice
Using leftover chicken, this meaty tomato and rice meal-in-one bakes quickly, writes Patricia Rutherford, Winchester, Illinois.
2 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.