Chicken and Spanish Rice

• 1 C onions, chopped
• 1/4 C green peppers
• 2 tsp vegetable oil
• 1 can (8 oz) tomato sauce*
• 1 tsp parsley, chopped
• 1/2 tsp black pepper
• 11/4 tsp garlic, minced
• 5 C cooked rice (in unsalted water)
• 31/2 C chicken breast, cooked, skin and bone removed, diced

*Reduce sodium by using one 4-oz can of no salt added tomato sauce and one 4-oz can of regular tomato sauce. New sodium content for each serving is 226 mg.

1. In large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
2. Add tomato sauce and spices. Heat through.
3. Add cooked rice and chicken, and heat through.