Spanish · Dinner
Chicken and Vegetable Rice Pot (Low-Chol)
Spanish-style rice pot built with lean chicken breast, sofrito, smoked paprika and saffron-tinted broth, studded with bell pepper, peas and tomato. Simmered gently until the rice turns tender and the broth reduces to a light, savoury coating. Finished with lemon and parsley, served straight from the pan.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
463Calories
45.2gProtein
8.9gFat
53.8gCarbs
6.2gSugar
5.2gFiber
557mgSodium
64mgChol
1.6gSat Fat
978mgPotassium
68mgCalcium
3.2mgIron
0.5mcgVitamin B12
44mgVitamin C
low-cholesterol
gluten-free
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Dice the onion, bell pepper, and garlic; cut the chicken breast into bite-size pieces.
2
Sauté
Heat olive oil in a shallow pot over medium heat, add onion and bell pepper, cook 4 minutes until onion turns translucent.
3
Simmer
Add garlic and smoked paprika, stir 30 seconds, then add chicken and cook 4 minutes over medium-high heat until opaque.
4
Finish
Stir in crushed tomato, saffron, rice, and stock; bring to boil, reduce to low, cover, and simmer 18 minutes until rice is tender and liquid absorbs.
5
Rest
Add peas, stir, cook uncovered 3 minutes until bright green; cover and rest 5 minutes.
6
Plate
Spoon into a bowl, scatter parsley over top, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2/3 cup130g dry white rice (uncooked, bomba or short-grain)
- 2 cup480ml low-sodium chicken stock
- 11 onion
- 11 bell pepper
- 4 cloves4 cloves garlic
- 1/2 cup90g canned crushed tomato
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 1/2 cup66g frozen peas
- 2 tsp2 tsp olive oil
- 11 lemon, cut into a wedge
- 2 tbsp2 tbsp fresh parsley
