This is the main content.
Spanish Chicken and Rice
Recipes
Spanish Chicken and Rice
4 servings
30 minutes total (Active 30 minutes)

Ingredients

  • ¼ bunch fresh cilantro, chopped and divided
  • 1 small yellow onion
  • 1 small red bell pepper
  • ½ cup green olives
  • 1 (15-oz) can reduced-sodium black beans
  • 1 lb chicken fillets
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1 (12-oz) package frozen riced cauliflower vegetable medley
  • 1 teaspoon tomato paste
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ⅓ cup fresh mild salsa
  • 4 tablespoons Deli guacamole

Steps

    1. Chop cilantro (¼ cup), onion (½ cup), bell pepper (½ cup), and olives. Drain and rinse beans. Slice chicken and place in large bowl (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add olives, 2 tablespoons cilantro, oil, and salt to chicken; toss until coated. Place chicken in pan; cook 4–5 minutes, stirring occasionally, until brown and 165°F. Remove chicken mixture from pan and cover to keep warm.
    3. Return same pan to heat, then add onions and peppers; cook 2–3 minutes, stirring occasionally, or until tender. Reduce heat to medium-low and stir in cauliflower medley, tomato paste, turmeric, cumin, beans, and salsa; simmer 3–4 minutes or until hot.
    4. Place vegetable mixture on large serving platter; top with chicken, guacamole, and remaining 2 tablespoons cilantro. Serve.

Amount per ¼ recipe serving: Calories 290, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 65mg, Sodium 540mg, Total Carb 20g, Fiber 1g, Sugars 5g, Protein 29g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%