Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 stalks celery, diced
  • 2 medium red/green peppers, cut into strips
  • 1 cup chopped mushrooms
  • 2 cups uncooked rice
  • 1 3-lb chicken, cut into 8 pieces, skin removed
  • 1 teaspoon salt (optional)
  • 3 1/2 cups chicken broth, fat removed
  • 4 cups water Saffron or Sazón, for color
  • 3 medium tomatoes, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • Olives or capers for garnish, if desired

Directions

  1. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
  2. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
  3. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
  4. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
  5. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

Food Exchanges: 1 Fruit, 1 Starch, 1 1/2 Fat.

Nutritional Info (per serving)
(1 cup)
:
Makes 8 Servings
Calories: 330
Carbohydrates: 24g
Protein: 27g
Fat: 14g

Recipe courtesy of The National Diabetes Education Program is an informative resource for the prevention and control of diabetes. Their goal is to educate all people, both with and without diabetes, about the disease.

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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