Directions:
- In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
- Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
- Remove the pot from the heat. Stir in the parsley and Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.63 Kcal (2180 kJ) | ||
| Calories from fat | 206.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.97g | 35% | |
|---|---|---|---|
| Cholesterol | 96.42mg | 32% | |
| Sodium | 1985.53mg | 83% | |
| Potassium | 1101.13mg | 23% | |
| Total Carbs | 40.3g | 13% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 46.27g | 93% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 10% | |
| Calcium | 149.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 64.55 Kcal (270 kJ) | ||
| Calories from fat | 25.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 35% | |
|---|---|---|---|
| Cholesterol | 11.95mg | 32% | |
| Sodium | 246.17mg | 83% | |
| Potassium | 136.52mg | 23% | |
| Total Carbs | 5g | 13% | |
| Sugars | 0.29g | 9% | |
| Dietary Fiber | 0.23g | 8% | |
| Protein | 5.74g | 93% | |
| Vitamin C | 1.1mg | 14% | |
| Iron | 0.2mg | 10% | |
| Calcium | 18.5mg | 15% | |
* 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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