QUICK CHICKEN AND SPANISH RICE

1 cup chopped onions
1/4 cup chopped green pepper
2 tsp vegetable oil
1 can (8 oz) tomato sauce*
1 tsp chopped fresh parsley
1/2 tsp black pepper
1 1/4 tsp garlic, minced
5 cups cooked rice (in unsalted water)
3 1/2 cups chicken breast, cooked, skin and bone removed, diced

In large skillet, saute onions and green peppers in oil for 5 minutes on medium heat.

Add tomato sauce and spices. Heat through.

Add cooked rice and chicken, and heat through.

*Reduce sodium by using one (4-oz) can of no salt added tomato sauce and one 4-oz can of regular tomato sauce. New sodium content for each serving is 226 mg.

Yield: 5 servings, serving size: 1 1/2 cups

Each serving provides: Calories: 406, Total fat: 6 g, Saturated fat: 2 g, Cholesterol: 75 mg, Sodium: 367 mg, Total fiber: 2 g, Protein: 33 g, Carbohydrates: 52 g, Potassium: 527 mg

Source: NIH