Cuban Chicken over Spanish Rice

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3.8 of 5 (21)
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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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Introduction

I threw this together with ingredients I had on hand since I couldn't get out to the store because of the snow and it was a hit with my DH and picky daughter. Delicious! Reminded me of a Cuban dish I had in Navarre, Florida while visiting a friend. I threw this together with ingredients I had on hand since I couldn't get out to the store because of the snow and it was a hit with my DH and picky daughter. Delicious! Reminded me of a Cuban dish I had in Navarre, Florida while visiting a friend.
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


  • Incredible!
    3 of 3 people found this review helpful
    OMG - This is great. My 13 year old daughter and husband loved it. They both added the sourcream. My family said they wanted me to make this again! - 1/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was really great. My husband just loved it. - 1/19/09

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  • Very Good
    1 of 1 people found this review helpful
    I did not make the chicken that came with this recipe, instead I made "Chicken Salsa". I also used "real" rice not instant. The rice was super yummy! My family loved it. Next time I will make the chicken recipe too! - 2/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    SOUNDS INCREDIBLE...and I love spicy foods...just what I needed to vary my chicken recipes! - 1/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Chicken and beans work well with Tostitos, if you aren't worried about the cals. - 1/13/09

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