About $2.39 per serving
1 pound boneless, skinless chicken breasts or tenderloins, visible fat removed, cut in to 1-inch cubes
2 teaspoons extra-virgin olive oil or vegetable oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small onion, chopped
2 medium tomatoes, chopped and lightly mashed in a bowl with a fork (save the juices!)
1 small can green peas, no salt added
1 teaspoon garlic, minced from jar
½ teaspoon parsley
¼ teaspoon saffron or 1/8 teaspoon Turmeric
1 cup low-sodium chicken or vegetable broth
2 cups long grain brown rice, prepared to package instructions
- Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
- Remove chicken from pan.
- Add oil, bell peppers and onions to skillet – stir well and cook 5 minutes until onions begin to become translucent.
- Add tomatoes, peas, garlic, parsley and saffron or Turmeric. Stir and cook 2 minutes more.
- Reduce to medium low-heat, add broth and chicken, stir well and cover.
- Simmer for 20 minutes.
- Add rice, mix well and heat until warmed through.
If you like Chinese fried rice you’ll love this Spanish version!
|Total Fat||5.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.5 g|
|Monounsaturated Fat||2.5 g|
|Cholesterol ||48 mg|
|Dietary Fiber||7 g|
|Added Sugars||0 g|
|Protein ||24 g|
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