Chicken Spanish rice (from leftovers)

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 cup Leftover Brown Rice with Mustard Greens 3 cups Tomato Sauce, with onions, green peppers, corn, and kidney beans 0.5 cup Green Peppers , chopped .5 cup Onions, raw, chopped 1 Leftover Slow Cooker Lemon Garlic Chicken Breast, chopped1 stalk Celery, large (11"-12" long), raw, 2 tbsp Ground Cumin1 tbsp Caraway Seed, .25 tsp Cayenne Pepper1 Tbsp Olive Oil
Directions
Heat oil in medium sauce pan. Add onion, saute till soft. Add celery and green pepper, saute five more minutes. Add cumin, caraway, and cayenne, heat until fragrant. Add rice, breaking up as necessary. Add sauce and break up rice some more. Finally, add chicken and simmer all until heated through. Could be served with corn bread, but we thought it was very good all by itself.

Number of Servings: 6

Recipe submitted by SparkPeople user LEAKAY59.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 152.3
  • Total Fat: 4.4 g
  • Cholesterol: 11.4 mg
  • Sodium: 711.0 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.7 g

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