Directions:
- Cook rice according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.98 Kcal (1197 kJ) | ||
| Calories from fat | 104.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 18% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 605.82mg | 25% | |
| Potassium | 668.28mg | 14% | |
| Total Carbs | 28.34g | 9% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 16.32g | 33% | |
| Vitamin C | 28.7mg | 48% | |
| Iron | 1.4mg | 8% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.36 Kcal (525 kJ) | ||
| Calories from fat | 45.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 18% | |
|---|---|---|---|
| Cholesterol | 28.49mg | 22% | |
| Sodium | 265.55mg | 25% | |
| Potassium | 292.93mg | 14% | |
| Total Carbs | 12.42g | 9% | |
| Sugars | 0.89g | 8% | |
| Dietary Fiber | 1.32g | 12% | |
| Protein | 7.15g | 33% | |
| Vitamin C | 12.6mg | 48% | |
| Iron | 0.6mg | 8% | |
| Calcium | 19.7mg | 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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