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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 10.6 g
  • Cholesterol: 39.2 mg
  • Sodium: 208.8 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 13.3 g

View full nutritional breakdown of Spanish Style Brown Rice with Dark-Meat Chicken calories by ingredient
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Spanish Style Brown Rice with Dark-Meat Chicken

Submitted by: NEWMOMOVER40

Introduction

Not quite Arroz con Pollo, a very mild brown rice sautee with dark meat chicken that imparts a rich flavour. The spices are from Penzeys - Tuscan Sunset (a salt-free Italian style seasoning) and Sunny Barcelona (lemon pepper-based seasoning), plus a bit of saffron thrown in for golden colour and earthy depth. Just a cup of this makes a terrific meal alongside a simple salad and a veg. Not quite Arroz con Pollo, a very mild brown rice sautee with dark meat chicken that imparts a rich flavour. The spices are from Penzeys - Tuscan Sunset (a salt-free Italian style seasoning) and Sunny Barcelona (lemon pepper-based seasoning), plus a bit of saffron thrown in for golden colour and earthy depth. Just a cup of this makes a terrific meal alongside a simple salad and a veg.
Number of Servings: 8

Ingredients

    1 tbsp chopped garlic
    3 tbsp olive oil
    1 carton (32 oz) organic low-salt chicken broth
    2 cups organic short grain brown rice
    1/2 small yellow onion
    1/2 yellow bell pepper
    3 boneless, skinless chicken thighs (or bone-in)
    1/2 cup shredded parmesan cheese
    1 tsp Penzeys Tuscan Sunset seasoning
    1/4 tsp Penzeys Sunny Barcelona seasoning
    1/4 tsp Spanish saffron

Directions

Sautee coarsely chopped onion and garlic in the olive oil. Add the brown rice and stir well with onion and garlic on high heat, then add carton (4 cups) of chicken broth. Remove skin from chicken thighs if necessary; it is not necessary to remove the bone from bone-in thighs yet. (You can remove them later). Cover and cook the chicken on medium-high heat for about 20 minutes, then reduce to simmer and cook another 20 minutes. Add spices and parmesan cheese, and cook another 20 minutes or until all broth has been absorbed by the rice. Remove and discard thigh bones and stir well.

Makes about 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user NEWMOMOVER40.






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