This Spanish-inspired chicken and rice salad is a hearty yet refreshing meal that balances savory spices with fresh herbs. The base features parboiled rice cooked with aromatic turmeric, giving it a beautiful golden hue and warm flavor. Tender chunks of boneless chicken are sautéed until browned, then combined with hearty red kidney beans and mild green chilies for texture and heat. A bright dressing of cider vinegar and fresh cilantro ties everything together, cutting through the richness of the chicken and beans. This dish is incredibly versatile; it tastes delicious served warm for a comforting dinner or chilled as a make-ahead lunch for picnics and potlucks. ItâÂÂs a complete meal in one bowl, packed with protein and fiber, making it a satisfying choice for weeknight dinners or meal prep.
Spanish Chicken And Rice Salad – Gh_9407
Description
This Spanish-inspired chicken and rice salad is a hearty yet refreshing meal that balances savory spices with fresh herbs. The base features parboiled rice cooked with aromatic turmeric, giving it a beautiful golden hue and warm flavor. Tender chunks of boneless chicken are saut&# 195;©ed until browned, then combined with hearty red kidney beans and mild green chilies for texture and heat. A bright dressing of cider vinegar and fresh cilantro ties everything together, cutting through the richness of the chicken and beans. This dish is incredibly versatile; it tastes delicious served warm for a comforting dinner or chilled as a make-ahead lunch for picnics and potlucks. ItâÂÂs a complete meal in one bowl, packed with protein and fiber, making it a satisfying choice for weeknight dinners or meal prep.Ingredients
Directions
-
In a 3-quart saucepan over medium-high heat, warm 1 tablespoon of salad oil and cook the chopped onion until tender.
-
Stir in the parboiled rice, ground turmeric, 1/4 teaspoon salt, and 4 cups of water; bring the mixture to a boil over high heat.
-
Reduce heat to low, cover the saucepan, and simmer for 20 minutes or until the rice is tender.
-
Meanwhile, cut the skinless, boneless chicken breast halves into 1 1/2-inch chunks.
-
In a nonstick 12-inch skillet over high heat, warm 1 tablespoon of salad oil and cook the chicken chunks until browned on all sides.
-
Stir in chili powder and 3/4 teaspoon salt; cook for 1 minute.
-
Stir in the drained red kidney beans and chopped mild green chilies; cook until the chicken loses its pink color throughout and the mixture is heated through.
-
In a large bowl, mix the cooked rice mixture, chicken mixture, cider vinegar, and chopped fresh cilantro until well blended.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 169.9kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 36.8g13%
- Dietary Fiber 1.2g5%
- Sugars 1.1g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm or cover and refrigerate to serve cold later. This dish can be prepared about 1 hour before serving or earlier in the day for meal prep.
Ingredient Clarification: The original ingredient list contained merged text. Based on the directions, ensure you have: 1 small onion, 2 cans (approx. 19oz each) red kidney beans (drained), 2 cups parboiled rice, 1 tsp ground turmeric, 1 can (4oz) chopped mild green chilies (drained), 1 lb skinless boneless chicken breast halves, 2 tbsp cider vinegar, 2 tbsp chopped fresh cilantro, chili powder, salt, and salad oil.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
