Karry Hosford
This stewlike dish is popular in Puerto Rico and Cuba. Manchego is a firm Mexican cheese that's making its way into many markets, but you can use other sharp grating cheeses such as pecorino Romano or Parmesan, if you wish.


6 servings (serving size: 1 1/3 cups rice mixture and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 21 %
Fat 8 g
Satfat 3.4 g
Monofat 2.1 g
Polyfat 1.7 g
Protein 30.1 g
Carbohydrate 33.1 g
Fiber 2 g
Cholesterol 77 mg
Iron 3 mg
Sodium 677 mg
Calcium 180 mg


3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 teaspoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
4 cups fat-free, less-sodium chicken broth
1 teaspoon paprika
1 (14.5-ounce) can diced tomatoes, undrained
1 cup uncooked long-grain rice
1/2 cup chopped bottled roasted red bell peppers
1 tablespoon capers
3/4 cup (3 ounces) grated Manchego cheese


Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.

Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, paprika, and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 4 minutes or until chicken is done. Stir in red bell peppers and capers. Sprinkle each serving with cheese.