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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.9
  • Total Fat: 5.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 433.4 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 26.1 g

View full nutritional breakdown of Cuban Chicken over Spanish Rice calories by ingredient
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Cuban Chicken over Spanish Rice



Introduction

Delicious! I just threw this together last minute and it reminded me of a Cuban dish I had in Navarre, Florida while visiting a friend!
I used up ingredients I had on hand since I couldn't get out to the store because of the snow and for creating this dish from scratch, it was a huge hit with my DH and picky daughter.
Delicious! I just threw this together last minute and it reminded me of a Cuban dish I had in Navarre, Florida while visiting a friend!
I used up ingredients I had on hand since I couldn't get out to the store because of the snow and for creating this dish from scratch, it was a huge hit with my DH and picky daughter.

Number of Servings: 6

Ingredients

    ~Cuban Chicken~

    *2 large boneless, skinless chicken breasts, diced
    *1 tbsp extra virgin olive oil
    *2 cloves minced garlic
    *1 15.5 oz can Mexican style seasoned chili beans
    *1 12 oz can low-sodium/no salt added corn kernels, drained, or 1.5 cups frozen kernels
    *6 large green onions (scallions), sliced (tops and bottoms)
    *2 tbsp ground cumin
    *2 tbsp dried or fresh chopped cilantro leaves

    ~Spanish Rice~

    *2 cups instant brown or white rice
    *1 14.5 oz can low-sodium stewed tomatoes, pureed to a liquid
    *1 tbsp ground cumin
    *1 tbsp cilantro leaves
    *2 tsp onion powder

Directions

~Cuban Chicken Instructions~

In large non-stick skillet, heat 1 tbsp olive oil.
Add chicken, garlic, and scallions. Sautee about 30 minutes, stirring occasionally, until chicken is no longer pink inside and slightly browned.

Add drained corn kernels, Mexican chili beans (do not drain!), cumin and cilantro. Stir well. Simmer about 10 minutes more, stirring occasionally, until hot.

~Spanish Rice~

While chicken is cooking, in a medium saucepan, bring pureed stewed tomatoes, ground cumin, cilantro, and onion powder to a boil.

Add rice, stir well. Cover, remove from heat, and let stand for about 5-8 minutes until all liquid is absorbed, then fluff with a fork.
**If rice is still slightly hard, you may add a small amount of water (1/4 cup) and reheat on medium heat for about 3 minutes to allow water to be absorbed and rice to become softer.

Serve Cuban Chicken over Spanish Rice and enjoy! You may garnish each serving with a dollop of sour cream if desired, but this will add to the calorie/fat count.

Makes 6 equal servings.

Number of Servings: 6

Recipe submitted by SparkPeople user .






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Member Ratings For This Recipe

  • I had this tonight, I couldn't find Mexican Chilli so I omiird it, I did add salsa and tbsp of reduced fat sour cream. I had 1/2 c rice and 1c of meat mixture it was so filling I couldn't eat alot of it. - 4/4/09

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  • This is very good. I'll make it again. Husband doesn't like spicy food so I cut the cumin and cilantro in half. Still very flavorful. - 2/12/09

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