Directions:
- Cook rice using vegetable broth and water.
- During last 2min of cooking stir in peas; set aside.
- Heat oil, in frypan, and cook chicken at medium-high heat until no longer pink; add celery slices and cook 2 minutes longer. Drain excess fat.
- Reduce heat and stir in rice, tabasco, tomato, and garlic powder.
- Stir gently and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.75 Kcal (1242 kJ) | ||
| Calories from fat | 36.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 1% | |
| Sodium | 475.22mg | 20% | |
| Potassium | 479.34mg | 10% | |
| Total Carbs | 56.74g | 19% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 2.3mg | 13% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.74 Kcal (430 kJ) | ||
| Calories from fat | 12.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 6% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 1% | |
| Sodium | 164.52mg | 20% | |
| Potassium | 165.95mg | 10% | |
| Total Carbs | 19.64g | 19% | |
| Sugars | 1.78g | 21% | |
| Dietary Fiber | 2.06g | 24% | |
| Protein | 2.91g | 17% | |
| Vitamin C | 6.6mg | 32% | |
| Iron | 0.8mg | 13% | |
| Calcium | 15.8mg | 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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