Brown Rice With Chicken and Vegetables

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Serves6 (2 cups each)
SWAP ScoreWhat's this?

Directions

  1. In a large stockpot, combine water with the rice and bring to a boil over medium-high heat.
  2. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender. Set aside.
  3. Meanwhile, in a large nonstick skillet, warm the oil over medium heat.
  4. Add the onion and chicken and cook for about 7 minutes, or until chicken is cooked through and onions are softened.
  5. Add the garlic, ginger, turmeric, salt, pepper, cayenne pepper and paprika, and continue cooking for about 10 minutes.
  6. Add the mixed vegetables, black-eyed peas, tomatoes, spinach, garbanzo beans, and pepper and cook for an additional 5 minutes.
  7. Add the cooked brown rice and mix thoroughly.

Recipe Tips

Use any type of beans in this recipe.

Nutrition Facts
Brown Rice With Chicken and Vegetables
Amount Per Serving (2 cups eachg)
Calories 431 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 96mg 32%
Sodium 473mg 20%
Potassium 1094mg 31%
Total Carbohydrates 43g 14%
Dietary Fiber 10g 40%
Sugars 5g
Protein 46g 92%
Vitamin A 249%
Vitamin C 27%
Vitamin D0%
Calcium 15%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

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