Directions:
- In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
- Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
- Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.6 Kcal (1531 kJ) | ||
| Calories from fat | 223.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.81g | 38% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 227.59mg | 9% | |
| Potassium | 394.42mg | 8% | |
| Total Carbs | 32.57g | 11% | |
| Sugars | 15.98g | 64% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 144.5 Kcal (605 kJ) | ||
| Calories from fat | 88.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 38% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 2% | |
| Sodium | 89.95mg | 9% | |
| Potassium | 155.89mg | 8% | |
| Total Carbs | 12.87g | 11% | |
| Sugars | 6.31g | 64% | |
| Dietary Fiber | 1.86g | 19% | |
| Protein | 3.39g | 17% | |
| Vitamin C | 3.9mg | 17% | |
| Iron | 0.5mg | 8% | |
| Calcium | 17mg | 4% | |
* 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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