Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories380 kcal (19%)
Total Fat9.4 g (13%)
Carbs49.7 g (19%)
Sugars8.9 g (10%)
Protein25 g (50%)
Sodium907.4 mg (45%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1yellow onion
medium, diced
3 clovesgarlic
minced
3Bell peppers
1 poundGround chicken
any ground meat will work
1 cupLong-grain white rice
rinsed briefly, Any variety should work, but I like to use jasmine
15 ozKidney beans can
drained and rinsed
15 ozDiced tomatoes can
not drained
5.5 ozTomato sauce can
full small
2 ¼ cupChicken broth
dried basil
Herbs and spices
dried parsley
oregano
onion powder
red pepper flakes
fresh parsley
Chopped, optional garnish
parmesan
Freshly grated, optional garnish, omit if dairy free
Instructions
Step 1
Heat olive oil in a 12″ skillet over medium heat. Add the onion and garlic and sauté until starting to soften, then add the bell pepper and sauté for another minute or so. Add the ground chicken and cook until it’s no longer pink (at least 5 minutes). Break it up into smaller pieces as it cooks.
Step 2
Stir in the rice, kidney beans, diced tomatoes, tomato paste, chicken broth and all the dried herbs/spices. Be sure the ingredients are well combined and evenly distributed. Season with salt and pepper.
Step 3
Bring to a simmer, cover, then turn heat down to low. Cook for about 15 minutes, stirring occasionally to prevent the rice from sticking. Add more broth if you find it’s getting too dry for your taste. It’s done once the rice is cooked to your liking! Serve immediately with your chosen garnishes.
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