This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

Nutrition Facts

Serving Size1 cup
Total Fat14 g
Total Carbohydrate24 g
Protein27 g

Servings and Times


Ingredients and Preparation

Olive oil2 tablespoons
Medium onions, chopped2
Garlic cloves, minced4
Celery stalks, diced2
Medium red or green peppers, cut into strips2
Chopped mushrooms1 cup
Uncooked rice2 cups
Chicken, cut into 8 pieces, skin removed3 pounds
Salt (optional)1 teaspoon
Chicken broth, fat removed3½ cups
Water with saffron (Sazón) for color4 cups
Medium tomatoes, chopped3
Frozen peas1 cup
Frozen corn1 cup
Frozen green beans1 cup
Olives or capers for garnish, if desired
  1. Directions
  2. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
  3. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
  4. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
  5. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
  6. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.