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Prep Time: 20 mins | Cook Time: 1 hr | Serves: 4

Ingredients

• 1 c brown rice

• 1 1/2 c low-sodium chicken broth, divided

• 2 c tomato sauce, divided

• 1 Tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 12 oz skinless boneless chicken breast, chopped

• 1 large green bell pepper, chopped

• 1 large red bell pepper, chopped

• 1 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper, or more to taste

• 1 1/2 tsp dried oregano

• 1 c frozen peas

• black pepper to taste

Directions

1. Bring rice, 1 cup of chicken broth, and 1 ½ cup tomato sauce to a boil. Cover and simmer on low 40-45 minutes, or until tender and liquid is absorbed.

2. In a pan, saute onions and garlic until translucent. Add chicken, bell peppers, paprika, cayenne pepper, and oregano. Add remaining 1/2 cup tomato sauce, cover and cook 15 minutes, until chicken is cooked through, and vegetables are tender.

3. Stir in cooked rice, adding remaining chicken broth if the mixture seems dry. Then stir in peas and cook until peas are heated through, about two minutes longer.

Notes

• Serve with fruits or a salad with a tangy dressing to make a refreshing contrast to the spicy chicken.

Nutrition: (per serving) Calories: 379 kcals | Total Fat: 6 g | Saturated Fat: 1 g | Sodium: 408 mg | Carb: 52 g | Protein: 27 g | Fiber: 7 g.

Providence Heart Guide 2020
Basecamp Prevention + Wellness, Providence | providencebasecamp.org