Directions:
- In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
- Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
- Add in the converted rice and mix with a wooden spoon for about 3 minutes.
- Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
- Set oven to 350 degrees.
- Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
- Fluff with a fork.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.35 Kcal (1057 kJ) | ||
| Calories from fat | 124.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 21% | |
|---|---|---|---|
| Cholesterol | 17.81mg | 6% | |
| Sodium | 1267.07mg | 53% | |
| Potassium | 355.15mg | 8% | |
| Total Carbs | 27.31g | 9% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 45.4mg | 76% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 14.1mg | 78% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 64.95 Kcal (272 kJ) | ||
| Calories from fat | 32.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 21% | |
|---|---|---|---|
| Cholesterol | 4.58mg | 6% | |
| Sodium | 326.12mg | 53% | |
| Potassium | 91.41mg | 8% | |
| Total Carbs | 7.03g | 9% | |
| Sugars | 1.08g | 17% | |
| Dietary Fiber | 0.87g | 14% | |
| Protein | 0.9g | 7% | |
| Vitamin C | 11.7mg | 76% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 3.6mg | 78% | |
| Calcium | 17.8mg | 7% | |
* 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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