Cut each breast into 1 inch pieces. Sprinkle chicken with 1/4 teaspoon salt.
Heat large skillet and add chicken. Cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
Add rice; cook and stir until rice is opaque, 1 to 2 minutes.
Stir in broth, white wine, and tomatoes, followed by remaining salt, pepper, and paprika.
Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook about 5 minutes until chicken is reheated.
Recipe from University of Illinois Extension - Fiesta of Flavors - Hispanic Recipes for People with Diabetes.
Serving Size 9 servings
Servings 1
- Amount Per Serving
- Calories 218
- % Daily Value *
- Total Fat 2g4%
- Cholesterol 35mg12%
- Sodium 827mg35%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cut each breast into 1 inch pieces. Sprinkle chicken with 1/4 teaspoon salt.
Heat large skillet and add chicken. Cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
Add rice; cook and stir until rice is opaque, 1 to 2 minutes.
Stir in broth, white wine, and tomatoes, followed by remaining salt, pepper, and paprika.
Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook about 5 minutes until chicken is reheated.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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