Directions:
- Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.
- Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
- Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.41 Kcal (1773 kJ) | ||
| Calories from fat | 284.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.6g | 49% | |
|---|---|---|---|
| Cholesterol | 79.19mg | 26% | |
| Sodium | 647.67mg | 27% | |
| Potassium | 300.06mg | 6% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 21.67g | 43% | |
| Vitamin C | 22.3mg | 37% | |
| Vitamin A | 1mg | 32% | |
| Iron | 9.2mg | 51% | |
| Calcium | 325.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 161.35 Kcal (676 kJ) | ||
| Calories from fat | 108.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 49% | |
|---|---|---|---|
| Cholesterol | 30.18mg | 26% | |
| Sodium | 246.81mg | 27% | |
| Potassium | 114.34mg | 6% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 8.26g | 43% | |
| Vitamin C | 8.5mg | 37% | |
| Vitamin A | 0.4mg | 32% | |
| Iron | 3.5mg | 51% | |
| Calcium | 124.1mg | 33% | |
* 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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