Directions:
- In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is light browned, 5 - 6 minutes.
- Add the broth, tomatoes, oregano, and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
- Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.64 Kcal (1636 kJ) | ||
| Calories from fat | 170.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.91g | 29% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 605.2mg | 25% | |
| Potassium | 642.61mg | 14% | |
| Total Carbs | 33.28g | 11% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 24.15g | 48% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 2.1mg | 12% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.33 Kcal (437 kJ) | ||
| Calories from fat | 45.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 29% | |
|---|---|---|---|
| Cholesterol | 14.22mg | 18% | |
| Sodium | 161.63mg | 25% | |
| Potassium | 171.62mg | 14% | |
| Total Carbs | 8.89g | 11% | |
| Sugars | 1.32g | 20% | |
| Dietary Fiber | 0.83g | 12% | |
| Protein | 6.45g | 48% | |
| Vitamin C | 4.9mg | 31% | |
| Iron | 0.6mg | 12% | |
| Calcium | 13.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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