| 12 | 50 | 310 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 6 |
| 454 gm | Chicken, ground, lean |
| 1/2 tsp | Sea Salt (divided) |
| 1/4 tsp | Black pepper |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | White onion (chopped) |
| 2 tbsp | Tomato paste, canned (organic) |
| 1 cup | Brown rice, long-grain, dry (organic) |
| 4 clove(s) | Garlic (minced) |
| 1 can (15oz) | Chicken broth (stock), low sodium (organic, can use vegetable broth) |
| 2 tbsp | Apple cider vinegar (organic) |
| 1/2 tsp | Paprika, smoked (hot) |
| 1 can (15oz) | Black-eyed peas, canned (organic, rinsed and drained) |
1. mix ground chicken with 1/4 teaspoon sea salt and pepper.
2. Heat oil in a large nonstick skillet over medium heat. Add the ground chicken, stirring until just cooked through, 5 to 10 minutes.
3. Transfer chicken to a bowl with a slotted spoon.
4. Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add garlic and cook for another 1-2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil.
5. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes.
6. Stir in the reserved chicken and black-eyed peas and heat for 1 minute.
ENJOY!
| Grain | 1.0 |
| Meat | 0.8 |
| Meat Alternative | 0.4 |
| Vegetables | 0.2 |
