Spanish Chicken and Rice

Enjoy this hearty chicken and rice sprinkled with olives that’s ready in about an hour – perfect for a dinner.

  • prep time 25 min
  • total time 50 min
  • ingredients 10
  • servings 4

Ingredients

2
tablespoons olive oil
1
cup chopped onions
1
cup chopped green bell pepper
1/2
cup diced cooked ham
3
garlic cloves, minced
2
cups water
1
(8-oz.) pkg. seasoned Spanish yellow rice mix
4
boneless skinless chicken breast halves
1/2
teaspoon paprika
1/2
cup sliced pimiento-stuffed green olives
  • 1 Heat oil in large skillet over medium heat until hot. Add onions, bell pepper and ham; cook about 5 minutes or until onions are tender, stirring frequently. Stir in garlic; cook 30 to 60 seconds or until softened.
  • 2 Add water; bring to a boil. Stir in rice. Boil 1 minute, stirring constantly. Top with chicken breast halves; sprinkle with paprika. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, all water is absorbed and chicken is fork-tender and juices run clear. Sprinkle with olives.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    1460mg
    1460%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    45%;
    Calcium
    4%;
    Iron
    25%;
    Exchanges:
    3 1/2 Starch; 3 1/2 Other Carbohydrate; 3 1/2 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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