Spanish Style Brown Rice with Dark-Meat Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp chopped garlic3 tbsp olive oil1 carton (32 oz) organic low-salt chicken broth2 cups organic short grain brown rice1/2 small yellow onion1/2 yellow bell pepper3 boneless, skinless chicken thighs (or bone-in)1/2 cup shredded parmesan cheese1 tsp Penzeys Tuscan Sunset seasoning1/4 tsp Penzeys Sunny Barcelona seasoning1/4 tsp Spanish saffron
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.
Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info 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
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