Directions:
- In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
- Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.22 Kcal (1496 kJ) | ||
| Calories from fat | 101.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 17% | |
|---|---|---|---|
| Cholesterol | 64.93mg | 22% | |
| Sodium | 858.87mg | 36% | |
| Potassium | 671.99mg | 14% | |
| Total Carbs | 42.97g | 14% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 19.88g | 40% | |
| Vitamin C | 25mg | 42% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.6mg | 3% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.43 Kcal (404 kJ) | ||
| Calories from fat | 27.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 17% | |
|---|---|---|---|
| Cholesterol | 17.53mg | 22% | |
| Sodium | 231.86mg | 36% | |
| Potassium | 181.41mg | 14% | |
| Total Carbs | 11.6g | 14% | |
| Sugars | 1.11g | 16% | |
| Dietary Fiber | 1.07g | 16% | |
| Protein | 5.37g | 40% | |
| Vitamin C | 6.8mg | 42% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.1mg | 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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