Directions:
- Preheat oven to 425°F.
- In skillet cook sausageover medium-high heat until browned.
- Place in bowl when done.
- Add 2 tsp oil to skillet add chicken and cook until done.
- Place in bowl with sausage.
- Add remaining tsp oil to skillet reduce heat to medium.
- Cook garlic, celery, peppers, and onions in covered skillet until tender.
- Add salt, thyme,paprika, oregano, and rice; cook one minute while stirring.
- Place chicken and sausage with juices to rice mixture in skillet.
- Add water, broth, tomatoes with juice, hot pepper sauce and heat to boiling over high heat.
- Place in baking dish, and bake uncovered 15 minutes.
- Stir mixture and cover, bake an additional 10 minutes, or until rice is tender.
- Allow to cool, prep and place in freezer.
- To serve allow to thaw completely, bake covered loosely at 350 F for 1 hour.
- Remove cover and bake 20-30 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.91 Kcal (2466 kJ) | ||
| Calories from fat | 487.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.12g | 83% | |
|---|---|---|---|
| Cholesterol | 133.75mg | 45% | |
| Sodium | 727.2mg | 30% | |
| Potassium | 393.6mg | 8% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 16.7g | 33% | |
| Vitamin C | 37.5mg | 63% | |
| Iron | 3mg | 17% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 211.53 Kcal (886 kJ) | ||
| Calories from fat | 174.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 83% | |
|---|---|---|---|
| Cholesterol | 48.04mg | 45% | |
| Sodium | 261.21mg | 30% | |
| Potassium | 141.38mg | 8% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 1.34g | 15% | |
| Dietary Fiber | 0.87g | 10% | |
| Protein | 6g | 33% | |
| Vitamin C | 13.5mg | 63% | |
| Iron | 1.1mg | 17% | |
| Calcium | 16.5mg | 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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