Directions:
- Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; cook 2 minutes, stirring occasionally. Add celery, carrot, and broth; bring to a boil.
- Remove rice from bag; stir into broth mixture. Cover, reduce heat to medium, and cook 7 minutes or until rice is tender. Discard thyme sprigs. Stir in parsley, salt, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.32 Kcal (2137 kJ) | ||
| Calories from fat | 328.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 81mg | 27% | |
| Sodium | 644.96mg | 27% | |
| Potassium | 382.56mg | 8% | |
| Total Carbs | 31.43g | 10% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 14.54g | 29% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 120.26 Kcal (504 kJ) | ||
| Calories from fat | 77.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 56% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 27% | |
| Sodium | 151.99mg | 27% | |
| Potassium | 90.16mg | 8% | |
| Total Carbs | 7.41g | 10% | |
| Sugars | 0.22g | 4% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 3.43g | 29% | |
| Vitamin C | 1.3mg | 9% | |
| Iron | 0.2mg | 5% | |
| Calcium | 17.9mg | 8% | |
* 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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