- 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
Cuban Chicken over Spanish RiceSubmitted by: BETHPROVERBS31
IntroductionDelicious! 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.
*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
*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
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.
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!
*Delicious as is, but you may garnish each serving with a tbsp of shredded low-fat cheddar cheese and 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 BETHPROVERBS31.
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Member Ratings For This Recipe
I love the chicken part of this recipe... the spanish rice part however, never turns out correctly. Instead I bake 1cup rice with 1can chili beans, 1 can stewed tomatoes(mushed up) 1 cup frozen corn, 1/2 cup water and 1-2 tsp cumin and a dash of garlic powder. Bake at 350 for 45-60 min. - 9/23/09
Just fixed this tonight - except we don't like instant rice, so I heated the diced tomatoes with about 4 c. water and brought to a boil, then added 2 c. regular rice and the other ingredients - plus some lime juice and chili powder - and simmered and covered for about 25 minutes. Good! - 1/27/09
THIS WAS A HIT!! My 5 and 7 yr olds where hesitant about trying this out but once they did they LOVED IT! Everyone ate the last grain of rice on their plate!! I did however replaced the canned tomatoes for regular tomatos and just pureed those.I feel that if canned all the proteins are lost! - 3/6/12