This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some Ezekiel Bread.
Rice with Chicken, Spanish Style
- 2 Tbsp. olive oil
- 2 medium onions (chopped)
- 6 cloves garlic (minced)
- 2 stalks celery (diced)
- 2 medium red/green peppers (cut into strips)
- 1 cup mushrooms (chopped)
- 2 cups uncooked wild rice
- 3 pounds boneless chicken breast (cut into bite-sized pieces, skin removed)
- 1½ tsp. salt (optional)
- 2½ cups low-fat chicken broth
- Saffron or SazónTM for color
- 3 medium tomatoes (chopped)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- Olives or capers for garnish (optional)
- Heat olive oil over medium heat in a non-stick pot. Add onion, garlic, celery, red/green pepper, and mushrooms. Cook over medium heat, stirring often, for 3 minutes or until tender.
- Add wild rice and sauté for 2–3 minutes, stirring constantly to mix all ingredients.
- Add chicken, salt, chicken broth, water, Saffron/SazónTM, and tomatoes. Bring water to a boil.
- Reduce heat to medium-low, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes.
- Stir in peas, corn, and beans and cook for 8–10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.
