Directions:
- In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.21 Kcal (2220 kJ) | ||
| Calories from fat | 167.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 29% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 5% | |
| Sodium | 557.68mg | 23% | |
| Potassium | 530.26mg | 11% | |
| Total Carbs | 70.25g | 23% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 23.03g | 46% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 93mg | 9% | |
| Amount Per 100 g | |||
| Calories | 198.98 Kcal (833 kJ) | ||
| Calories from fat | 63.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 29% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 5% | |
| Sodium | 209.29mg | 23% | |
| Potassium | 199.01mg | 11% | |
| Total Carbs | 26.36g | 23% | |
| Sugars | 2.6g | 28% | |
| Dietary Fiber | 1.67g | 18% | |
| Protein | 8.64g | 46% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.6mg | 10% | |
| Calcium | 34.9mg | 9% | |
* 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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