Directions:
- Combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
- Add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes. (Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
- In small saucepan, heat olive oil over medium and sauté onion 1 minute, add peppers and sauté 1 minute longer.
- Stir in cooked chicken,remaining chicken broth (about 2-4 Tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
- Spoon chicken and vegetables over the rice and serve warm. Garnish with lemon slices (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 781.62 Kcal (3272 kJ) | ||
| Calories from fat | 347.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.59g | 59% | |
|---|---|---|---|
| Cholesterol | 76.53mg | 26% | |
| Sodium | 1132.07mg | 47% | |
| Potassium | 616.32mg | 13% | |
| Total Carbs | 75.23g | 25% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 31.66g | 63% | |
| Vitamin C | 76.6mg | 128% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17.4mg | 96% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.69 Kcal (727 kJ) | ||
| Calories from fat | 77.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 59% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 26% | |
| Sodium | 251.57mg | 47% | |
| Potassium | 136.96mg | 13% | |
| Total Carbs | 16.72g | 25% | |
| Sugars | 0.54g | 10% | |
| Dietary Fiber | 0.55g | 10% | |
| Protein | 7.04g | 63% | |
| Vitamin C | 17mg | 128% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.9mg | 96% | |
| Calcium | 12.2mg | 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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