Spicy Rice

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From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
  • 5 scallions, trimmed and chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 1/8 cups uncooked long-grain rice
  • 2 cups reduced-sodium chicken broth
  • 1 16-ounce can tomatoes, chopped, with juice
  • 1 tablespoon chili powder
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2/3 cup frozen peas
  • Salt, to taste

Preparation

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  1. 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.
  2. 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 information

  • Per serving: 292 calories; 5 g fat(1 g sat); 4 g fiber; 40 g carbohydrates; 22 g protein; 142 mcg folate; 42 mg cholesterol; 4 g sugars; 0 g added sugars; 2557 IU vitamin A; 61 mg vitamin C; 82 mg calcium; 4 mg iron; 432 mg sodium; 571 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, 1/2 fat

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