Spanish Chicken and Rice

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Spanish Chicken and Rice

Yield: 4 servings

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

This delicious chicken and rice dish is extremely flavorful and low effort. This recipe makes 4 servings (one serving = 340g or 1 1/2 cup bowl).

Ingredients

• 1 lb Chicken Tinga
• 1⁄ 2 cup white wine
• 2 tbsp paprika
• 1 tbsp cumin
• 1 tsp pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 18 oz can diced tomatoes
• 2-4 bell peppers, sliced
• 2 1⁄ 2 cups low sodium chicken broth
• 1 1⁄ 4 cup white rice
• 1 1⁄ 2 cup snap peas, ends trimmed

Instructions

1. In a small bowl, combine the white wine, paprika, and cumin.
2. Set aside.
3. Spray cooking spray in a large skillet over medium heat.
4. Add the onions, and cook until translucent, 3-5 minutes.
5. Add the garlic and cook until fragrant, 1-2 more minutes.
6. Add the white wine/seasoning mixture to the pan and scrape up any brown bits on the bottom.
7. Cook for around 1 minute, until wine is reduced by half.
8. Add the shredded chicken, diced tomatoes, bell peppers, chicken broth, rice, and pepper.
9. Bring to a boil, reduce heat, and simmer *covered* for around 22 minutes, or until rice is cooked through.
10. *Important: you will need to stir the rice every 5 minutes or so to ensure that it cooks evenly*
11. When rice is cooked through, stir in the peas.
12. Cover the skillet, reduce heat to low, cook for 5 more minutes and enjoy!

Nutrition Facts

Calories

272

Fat

3 g

Sat. Fat

0 g

Carbs

46 g

Fiber

7 g

Net carbs

19 g

Sugar

13 g

Protein

14 g

Sodium

333 mg

Cholesterol

12 mg