Thursday, March 24, 2011

Spanish Chicken and Rice

My husband and I are traveling to Spain this spring and after looking at all the wonderful local cuisines that Spain offers I thought would try to find a diet friendly recipe that mimics some of the local flavors. This dish can be made spicier by substituting rotel for the diced tomatoes or adding more chili powder. Next time I make this dish I will be adding more spice. You could also add shrimp and scallops if you so desired to make it more like traditional Paella.

  • 1 clove garlic clove, crushed     
  • 2 medium onions, chopped     
  • 1 pound uncooked boneless, skinless chicken breast, diced   
  • 2 cups water     
  • 14 1/2 oz canned tomatoes, whole, peeled and chopped     
  • 5 1/2 oz uncooked wild rice, long grain   
  • 1/2 tsp ground turmeric   
  • 1/8 tsp chili powder, or to taste     
  • 1/2 medium sweet red pepper, chopped     
  • 1/2 medium green pepper, chopped    (I just used 1 whole red pepper and omitted the green pepper)  
  • 1/2 cup celery, sliced   (I omitted this ingredient)   
  • 2/3 cup frozen green peas
  1. Spray a large nonstick frying pan with cooking spray, heat, then brown garlic, onions and chicken.
  2. Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes.
  3. Add peppers and celery and simmer 10 minutes more, stirring occasionally. Add peas and simmer until rice and peas are tender, 5 to 10 minutes. Adjust liquid if necessary.

Nutritional Information: 

4 servings at 8 points+ per serving.

Recipe from


  1. Do you have a lot of leftovers? I always have a lot of left overs. What do you do with them?

  2. We do usually have leftovers, but we plan it that way. I only cook 3-4 meals a week, so we have leftovers on the other nights. Alan also takes the leftovers for lunch throughout the week.