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%

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


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


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

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