Spanish Chicken and Rice


Classifications: Main Dishes

Qty Measure Ingredient


2/3 cup onion, finely chopped

1/4 cup fresh mushrooms, sliced

1 1/4 cups cooked chicken breast, cubed

2 plum tomato, whole, peeled and chopped

1/2 cup cooked long grain rice

1/2 cup low-sodium tomato juice

1/2 cup low-sodium chicken broth

1/3 cup frozen peas

1 tablespoon pimiento, chopped

1/8 teaspoon dried tarragon

1/8 teaspoon dried savory

pinch pepper

Instructions: Lightly coat a skillet with nonstick cooking spray; saute onion and mushrooms until tender, about 4 minutes. Place in an ungreased 1-qt. casserole. Add remaining ingredients and mix well. Cover and bake at 375* for 15-20 minutes or until liquid is absorbed.



Background: Note: Nutritional Analysis: One 1-1/2 cup serving equals 207 calories, 108 mg sodium, 54 mg cholesterol, 25 mg carbohydrate, 19 gm protein, 4 gm fat. DIABETIC EXCHANGES: 2 very lean meat, 1 vegetable, 1/2 fat

Serves: 2

Food Exchanges: