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.

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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.

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  • 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; carbohydrates 39.9g; dietary fiber 4.1g; sugars 3.9g; fat 5g; saturated fat 0.9g; cholesterol 41.8mg; vitamin a iu 2556.9IU; vitamin c 60.6mg; folate 142mcg; calcium 82.3mg; iron 3.5mg; magnesium 51.7mg; potassium 571.3mg; sodium 431.6mg; thiamin 0.7mg.

2 starch, 1 vegetable, 2 lean meat, 1/2 fat

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