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Quick Rice with Chicken

Serving Size: 5 Servings
Prep Time: 15 minutes

Nutritional Value per Serving: 1 cup (227g):

210 calories, 3g Total Fat, 0.5g Saturated Fats, 0g Trans Fat, 15mg Cholesterol, 170mg Sodium, 34g Carbohydrates, 3g Fiber, 2g Sugar, 10g Protein, 10% Vitamin A, 45% Vitamin C, 15% iron

Exchange: 2 Starches, 1 ½ Protein, ½ Fat

Nutritional Analysis by Sandra Ortiz-Rosado, LND,CAWM,DE

Ingredients

1 tbsp. pure olive oil
½ sliced green pepper
½ chopped red pepper
½ chopped yellow onion
2 sliced olives
1 tbsp. crushed garlic
4 oz. shredded chicken breast
¼cup white wine
¼cup chopped canned tomatoes
½ reduced-salt cilantro and annatto seasoning package
1 bay leaf
½ cup drained kidney Rico Beans
2 ½ cups cooked long grain Rico Rice
Low-sodium salt and black pepper to taste
1 tbsp. chopped fresh parsley (garnish)

Cooking Instructions

In deep pan heat oil over high heat. Add peppers and onion. Cook for approximately 1 minute and add olives, garlic and chicken and cook for one additional minute. Pour in white wine and add tomatoes, seasoning, bay leaf and the Rico Beans and cook for approximately 5 minutes, stirring occasionally
Add the Rico Rice to pan. Season lightly with salt and pepper and cook for 3 additional minutes, stirring occasionally.
Remove pan from heat. Add parsley and mix evenly.
Enjoy.

Recipe by Chef Lorelei Carron, provided by Rico Rice

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