Chicken Spanish Rice

Ingredients

• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1/3 cup celery, sliced
• 1/2 cup rice, dry
• 1 teaspoon vegetable oil (or cooking oil of choice)
• 1 can (14.5 ounces) tomatoes, low-sodium
• 1 1/2 cups canned chicken
• 3/4 cup water
• 1/2 teaspoon chili powder
• black pepper (optional, to taste)

‍ Instructions

1. Wash hands with soap and water.
2. Cook onion, green pepper, celery, and rice in vegetable oil at medium heat in a large saucepan until soft, about 5 minutes.
3. Drain tomatoes and save the liquid.
4. Chop tomatoes into small pieces.
5. Add tomatoes, liquid, chicken, water, chili powder, and pepper to rice mixture.
6. Bring to a boil and stir. Cover and cook on low heat. Cook until rice is tender (about 25 minutes).

Source: USDA / MyPlate