Spanish Rice with Chicken Recipe

3.5 2 2
Spanish Rice with Chicken Recipe
Spanish Rice with Chicken Recipe photo by Taste of Home
Publisher Photo

Spanish Rice with Chicken Recipe

Read Reviews
3.5 2 2
Publisher Photo
“This recipe is very easily adapted to individual tastes, and extra vegetables can be added,” writes Wendy Nuis of Stokes Bay, Ontario.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup cubed cooked chicken
  • 3/4 cup uncooked instant rice
  • 3/4 cup diced tomatoes
  • 3/4 cup tomato juice
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper

Directions

In a small skillet, saute the mushrooms, celery, onion and green pepper in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.
Originally published as Spanish Rice with Chicken in Cooking for 2 Summer 2009, p41

Nutritional Facts

1-1/2 cups: 396 calories, 13g fat (2g saturated fat), 62mg cholesterol, 456mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 26g protein.

  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup cubed cooked chicken
  • 3/4 cup uncooked instant rice
  • 3/4 cup diced tomatoes
  • 3/4 cup tomato juice
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  1. In a small skillet, saute the mushrooms, celery, onion and green pepper in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.
Originally published as Spanish Rice with Chicken in Cooking for 2 Summer 2009, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpanish Rice with Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
homecookcharity User ID: 7810209 228077
Reviewed Jun. 17, 2015

"Very versatile recipe. I would add alot more heat however, as it was quite bland."

MY REVIEW
patriotsgrl User ID: 1783910 159069
Reviewed Apr. 2, 2012

"this was delicious, fast and easy to make I will defintely make this again"

Loading Image