Nutrition Facts
Serving Size½ of recipe
Calories432
Total Fat8 g
Saturated Fat1 g
Sodium828 mg
Total Carbohydrate46 g
Dietary Fiber4 g
Protein32 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasures
Olive oil2 teaspoons
Green bell pepper, chopped1
Garlic clove, minced1
Medium tomatoes, seeded and chopped2
Long-grain brown rice (not instant), uncooked½ cup
Boneless, skinless chicken breasts2
Cumin1 teaspoon
Paprika½ teaspoon
Freshly ground pepper¼ teaspoon
Salt¼ teaspoon
Cayenne pepper (optional)1/8 teaspoon
Reduced-sodium chicken broth1 14.25-ounce can
Salsa¼ cup
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium-high heat. Add bell pepper, garlic, and tomato, and sauté for 3 minutes.
  3. Stir in chicken and rice, and cook 2-3 minutes until chicken is slightly browned.
  4. Stir in broth and spices, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove lid and continue simmering for another 5-10 minutes, until broth is absorbed and rice is cooked.
  5. Stir in salsa and serve.