Directions:
- In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the sausage, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.66 Kcal (1648 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 72.53mg | 24% | |
| Sodium | 1307.39mg | 54% | |
| Potassium | 472.21mg | 10% | |
| Total Carbs | 40.19g | 13% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 26.56g | 53% | |
| Vitamin C | 40.5mg | 67% | |
| Iron | 21.6mg | 120% | |
| Calcium | 415.4mg | 42% | |
| Amount Per 100 g | |||
| Calories | 156.59 Kcal (656 kJ) | ||
| Calories from fat | 51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 22% | |
|---|---|---|---|
| Cholesterol | 28.85mg | 24% | |
| Sodium | 520.06mg | 54% | |
| Potassium | 187.84mg | 10% | |
| Total Carbs | 15.99g | 13% | |
| Sugars | 1.64g | 17% | |
| Dietary Fiber | 1.43g | 14% | |
| Protein | 10.56g | 53% | |
| Vitamin C | 16.1mg | 67% | |
| Iron | 8.6mg | 120% | |
| Calcium | 165.3mg | 42% | |
* 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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