Also known as Puerto Rican Chicken and Rice soup.
I modified this from the Joy of cooking. My Hubby (who's from PR) absolutely LOVED this when I made it and has asked me to make it again and again...which is a big deal because he's not a soup person.

Submitted by LOVINGLEEMADE

Submitted by KEL-CIE

Submitted by MAKINGHERPROUD

Colomian Rice

Submitted by LAYLA.CS

Yummy and easy take on a Spanish classic.

Submitted by BUFFETTGIRL2004

Tangy and delicios, fresh tomatillos are found in Latin America groceries and some supermarkets. The canned version can be substituted if fresh are not available.

Submitted by AIMEIGH

Submitted by LIROCHE

Submitted by JENN9544

A fabulous chicken and rice recipe--one skillet!

Submitted by LJRENOIRGIRL

Submitted by MCHERNANDEZ71

I got this recipe from a Low Carb Crockpot cookbook and "tweaked" it for lower cholesterol and sodium content. STILL high in sodium, though!

Submitted by MRSHONEYC

Pollo guisado, great over white rice

Submitted by MARITZABAEZ

I threw this together with ingredients I had on hand since I couldn't get out to the store because of the snow and it was a hit with my DH and picky daughter. Delicious! Reminded me of a Cuban dish I had in Navarre, Florida while visiting a friend.

Im my recipe, i used frozen chicken tenders. Add more rice for a main entree or add lettuce, cheese, sour cream, and wheat tortillas for a twist on burritos and melts. You could even slice or dice the chicken if you plan to serve it in tortilla wraps

Submitted by SOUTHERN007ANG

This is a great dish I used to enjoy at a small cafe in the little town I lived in, in Spain. I've omited the cappers because I don't like them but you can add it. It serves 6 because that is the size of my family. I use Tasty Bird chicken breast tenders (couldn't find them online) that are 110 calories for 3 tenders. I also HIGHLY reccomend using baby portabella/crimini mushrooms. They have MUCH more flavor than buttons. I hope you enjoy this as much as my kids, hubby, family, friends and I do!

Submitted by LARADIPAOLA

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Submitted by IMELDASHOEQUEEN

Another wonderful recipe from Eating Well Magazine. Tastes much richer and more filling than the calorie count indicates. Mmmmm...

Submitted by MOIRALEIGH

Handed down in our family for 70 years.

Submitted by ROSARIVAS

Zucchinis stuffed with beef and vegetables. Carbassons farcits

Submitted by HALY-LALY

A low cal twist on a Puerto Rican Favorite!

Submitted by LISSI_RODRIGUEZ

Puerto Rican Style Steak with Onions

Submitted by MAKINGHERPROUD

I found a similar recipe on a website before, but it called for tomatillos and not nearly enough mango!

Submitted by SDEFLOR2

Ahi Tuna (Yellowfin) Steaks Grilled with a Mediterranean Flair. Yellowfin Tuna or Ahi Tuna is usually served either Raw, as in sushi or Seared. or Grilled. When I first had this tuna grilled in spain with olive oil and salt I couldn't believe it was fish at all. This recipe is a bit of a cross between seared italian style and Spanish grilled.

Submitted by MILLCITY2

THIS IS MY VERSION OF A WELL- KNOWN SPANISH DISH WITH A HEALTHY TWIST.

Submitted by DANIELLEDEJESUS

A fabulous fish dinner, even better when served with whole grain rice.

Submitted by 2TS4ME

This is a recipe that can be easily enhanced with flavors that your family enjoys.

Submitted by PAULA3420