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Diabetes Recipes

Daily Servings According to Diabetes Food Pyramid
Serving from Meat group
1
Serving from Vegetable group
1
Serving from Fat group
1
 
 

Diabetes Recipes: Rice With Chicken -- Spanish Style

This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole-wheat bread.
 
Ingredients (Serves 8)
To make this recipe, you'll need:
 
  • 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 three-pound chicken, cut into 8 pieces, skin removed
  • 1 teaspoon salt (optional)
  • 3½ 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.
     
Procedure
Here's what you need to do:
 
  • 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 three minutes or until tender.
 
  • Add the rice and sauté for two to three minutes, stirring constantly until it begins to brown.
 
  • 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.
 
  • Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
 
  • Stir in the peas, corn, and beans, and cook for eight to ten minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.
 
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