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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 176.0
  • Total Fat: 1.4 g
  • Cholesterol: 43.8 mg
  • Sodium: 101.5 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 20.9 g

View full nutritional breakdown of Chicken, Veggies and Rice (Mother Hubbard's Cupboard) calories by ingredient
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Chicken, Veggies and Rice (Mother Hubbard's Cupboard)

Submitted by: ARDUANNE

Introduction

I took some leftover chicken breast and added leftover vegetables in the fridge and freezer for a Friday evening meal. It's a very colorful plate! I took some leftover chicken breast and added leftover vegetables in the fridge and freezer for a Friday evening meal. It's a very colorful plate!
Number of Servings: 6

Ingredients

    1 lbs boneless skinless chicken breast (grilled)
    1 cup Uncle Ben's instant whole grain brown rice
    1 can Del Monte, no salt added, diced tomatoes with basil, garlic and oregano
    1 pkg frozen mixed vegetables
    2 cups diced onion
    2 cloves garlic minced

Directions

Grill chicken and then slice into bite sized pieces.

Spray frying pan with Pam and cook the onions and garlic on medium high heat until onions are soft and start to become translucent.

Add frozen vegetables to the pan and heat until they are soft and warm. Add the can of undrained tomatoes and then fill the can half way with water and add it to the pan. Add rice and chicken and stir well. After mixture comes to a boil, reduce heat to a simmer and cover.

Cook for 10-15 minutes or until rice is tender.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user ARDUANNE.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • Great way to use leftover chicken. Super easy, quick, and was pleasing to my whole family (even a picky 3 year old). The calorie count is an added plus---low! - 3/30/11

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