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Spanish Chicken Rice

Using leftover chicken, this meaty dish is a snap to put on the table. —Patricia Rutherford, Winchester, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2/3 cup finely chopped onion
  • 1/4 cup sliced fresh mushrooms
  • 1-1/4 cups cubed cooked chicken breast
  • 2 plum tomatoes, peeled and chopped
  • 1/2 cup cooked long grain rice
  • 1/2 cup reduced-sodium tomato juice
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup frozen peas
  • 1 tablespoon chopped pimientos
  • 1/8 teaspoon dried tarragon
  • 1/8 teaspoon dried savory
  • Pinch pepper


  • In a skillet coated with cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375° for 15-20 minutes or until liquid is absorbed.
Nutrition Facts
1-1/2 cups: 254 calories, 3g fat (1g saturated fat), 67mg cholesterol, 264mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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