Directions:
- Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
- Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
- Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.66 Kcal (1058 kJ) | ||
| Calories from fat | 94.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 16% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 382.89mg | 16% | |
| Potassium | 319.5mg | 7% | |
| Total Carbs | 25.84g | 9% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 12.99g | 26% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.24 Kcal (487 kJ) | ||
| Calories from fat | 43.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 16% | |
|---|---|---|---|
| Cholesterol | 23.47mg | 17% | |
| Sodium | 176.15mg | 16% | |
| Potassium | 146.99mg | 7% | |
| Total Carbs | 11.89g | 9% | |
| Sugars | 1.45g | 13% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 5.98g | 26% | |
| Vitamin C | 4.1mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 12% | |
| Calcium | 18.7mg | 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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