Nutrition Facts

Serving Size½ of recipe
Total Fat7.5 g
Saturated Fat1 g
Sodium688 mg
Total Carbohydrate48 g
Dietary Fiber5 g
Protein34 g

Servings and Times


Ingredients and Preparation

Uncooked brown rice½ cup
Canola oil2 teaspoons
Garlic clove, minced1
Boneless, skinless chicken breast halves, cut into ½-inch cubes2
Green bell pepper, chopped½
Yellow onion, chopped½
Stalk celery, chopped1
Dried basil¼ teaspoon
Dried oregano½ teaspoon
Jalapeno, chopped (optional)½
Salt¼ teaspoon
Freshly ground black pepper to taste
Dash of cayenne pepper (optional)
Tomato puree (or puree diced tomatoes in a blender or food processor)¼ cup
Reduced-sodium chicken broth1 cup
Green onions, sliced2
  1. Directions
  2. Cook rice according to package directions, omitting fat and salt.
  3. Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and chicken, and sauté 8 minutes. Stir in bell pepper, onion, and celery, and cook 8-10 minutes, until onions are golden brown.
  4. Add basil, oregano, jalapeno, salt, pepper, cayenne pepper, and tomato puree, and cook 3 minutes, stirring occasionally.
  5. Stir in chicken broth, cover, reduce heat to low, and simmer 20 minutes. Stir in rice, sprinkle with green onions, and serve.