Directions:
- Heat the olive oil to medium heat in a large skillet and saute the sausage, onion and peppers for about 10 minutes or until the vegetables are tender.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the chicken broth and bring to a boil.
- Stir in the rice and Cajun seasoning.
- Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes.
- Stir in tomatoes and cooked shredded chicken; cook, uncovered, 10 minutes, stirring occasionally.
- Remove from heat and stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.75 Kcal (1108 kJ) | ||
| Calories from fat | 128.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 22% | |
|---|---|---|---|
| Cholesterol | 41.16mg | 14% | |
| Sodium | 392.94mg | 16% | |
| Potassium | 315.35mg | 7% | |
| Total Carbs | 20.6g | 7% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 28.5mg | 48% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.7mg | 54% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 143.71 Kcal (602 kJ) | ||
| Calories from fat | 70 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 22% | |
|---|---|---|---|
| Cholesterol | 22.34mg | 14% | |
| Sodium | 213.28mg | 16% | |
| Potassium | 171.17mg | 7% | |
| Total Carbs | 11.18g | 7% | |
| Sugars | 2.1g | 15% | |
| Dietary Fiber | 0.55g | 4% | |
| Protein | 7.72g | 28% | |
| Vitamin C | 15.5mg | 48% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.3mg | 54% | |
| Calcium | 16.7mg | 3% | |
* 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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