Nutritional Info

Nutrition Facts

Serving Size 1 (465g)

Calories 446
Calories from Fat 163 (36%)
Amount Per Serving %DIV
Total Fat 18.1g 28%
Saturated Fat 6.7g 34%
Monounsaturated Fat 7.6g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 82.1mg 27%
Sodium 585.2mg 25%
Potassium 1037.9mg 22%
Total Carbohydrate 50.1g 17%
Dietary Fiber 4.2g 17%
Sugars 5.6g
Protein 17.2g 35%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Here is a Mexican spiced take on an old favorite.
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  lon grain rice
1/4 Cup(c)  green chiles
1 Cup(c)  tomatoes, diced
2 Cup(c)  corn
1/2 Teaspoon(t)  black pepper
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  parsley, minced
1   large yellow onion, finely chopped
1 Pound(lb)  skinned and boned chicken breasts, cut into 3/4 inch cubes
2   medium stalks celery, thinly sliced
2   medium carrots, peeled and thinly sliced
1 Quart(q)  basic chicken stock
1 Tablespoon(T)  butter
1 Tablespoon(T)  vegetable oil

Preparation

In a 5 or 6 quart Dutch oven over moderate heat, melt the butter in the oil.  Add the chicken and lightly brown, stirring occasionally, about 5 minutes.  Add the stock, carrots, celery, onion, corn, parsley, tomatoes, chilies,salt and pepper.  Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.

 

Additional notes

Garnish with tortillas chips if desired

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.