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Spanish Rice with Chicken

“This recipe is very easily adapted to individual tastes, and extra vegetables can be added,” writes Wendy Nuis of Stokes Bay, Ontario.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

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

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Reviews

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Average Rating:
  • homecookcharity
    Jun 17, 2015

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

  • patriotsgrl
    Apr 2, 2012

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