Chicken & Rice Cuban Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Chicken Breast no bones or skin/fat removed2 Cups of long grain white rice1 medium yellow onion3 cloves of fresh garlic6 Mini Sweet Peppers, red/yellow and orangeOlive Oil or any other oil to saute the onions, garlic & peppers.Badia or any other complete seasoningSalt to tasteTomato SauceSwanson Chicken Broth Rosted Pimentos in a jar to garnish.(You can also add pimentos to the chicken and rice when cooking the onions, garlic and peppers)
Cut the onions, garlic and sweet peppers very fine, I use the Mini Sweet Peppers 2 red, 2 yellow and 2 orange. Put the olive oil in a pan at medium/low heat and cook the cut onions, garlic and pepper for about 5 minutes, add the tomato sauce. While this is cooking rinse and cut chicken breast in small squares (bite size), and add the complete seasoning and salt directly to the chicken then add to the pan with a cup of chicken broth (I use Swanson fat free or low sodium) and let cook for about 10 minutes to let the sauce thicken a little, meanwhile rinse the 2 cups of rice and add the Yellow Coloring (I use Badia) to the color that appeals to you....don't use too much.
Add the rice and 3 more cups of chicken broth cover and let it simmer in low heat for about 20 minutes.
Fluf the rice with a fork and let it rest for few minutes before serving.
I cooked this dish to take to a birthday party, I used pimentos to cut the letters and decorate.
You can also add the extra pimentos in the jar to the onions while they are cooking.
Serving Size: Makes 8 - .5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IS1GAR.
Add the rice and 3 more cups of chicken broth cover and let it simmer in low heat for about 20 minutes.
Fluf the rice with a fork and let it rest for few minutes before serving.
I cooked this dish to take to a birthday party, I used pimentos to cut the letters and decorate.
You can also add the extra pimentos in the jar to the onions while they are cooking.
Serving Size: Makes 8 - .5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IS1GAR.
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 5.0 g
- Cholesterol: 53.8 mg
- Sodium: 719.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.9 g
- Protein: 23.0 g
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