From the Deep South comes this spicy rice full of vegetables and chicken. Feel free to adjust the amount of hot sauce and cayenne pepper according to taste.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 4-quart saucepan over medium-high heat. Add garlic and saute for 30 seconds. Add chicken and saute until flesh is opaque, about 3 minutes. Transfer the chicken to a plate and set aside.

    Advertisement
  • Add scallions, celery and bell peppers and saute until softened, about 2 minutes. Add rice and stir for 1 minute. Add broth, tomatoes and their juice, chili powder, hot pepper sauce, basil, oregano, cayenne and cumin. Bring to a boil, stirring. Reduce heat to low, cover and simmer for 25 minutes. Add the frozen peas and chicken and cook until heated through, about 1 minute. Season with salt.

Nutrition Facts

292 calories; protein 21.6g 43% DV; carbohydrates 39.9g 13% DV; dietary fiber 4.1g 17% DV; sugars 3.9g; fat 5g 8% DV; saturated fat 0.9g 4% DV; cholesterol 41.8mg 14% DV; vitamin a iu 2556.9IU 51% DV; vitamin c 60.6mg 101% DV; folate 142mcg 36% DV; calcium 82.3mg 8% DV; iron 3.5mg 20% DV; magnesium 51.7mg 19% DV; potassium 571.3mg 16% DV; sodium 431.6mg 17% DV; thiamin 0.7mg 72% DV.
Advertisement
Advertisement