Directions:
- Melt butter until it starts to brown.
- Add all vegetables, cook until slightly wilted.
- Turn heat up and add meat until brown completely.
- Add chicken stock, hot sauce and kitchen Bouquet, season with salt and pepper.
- Slightly over season because this is the only seasoning the rice wil get.
- Turn down heat and cover, 20 minutes or until tender.
- Strain mixture and reserve liquid.
- Gently fold mixture into cooked rice until thoroughly blended.
- Add reserve liquid to moisten the rice to the consistency you desire, I almost use all of it, maybe 1/4 cup left, depends on taste.
- For richest flavor let sit for 1 hour or over night for best flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.65 Kcal (1761 kJ) | ||
| Calories from fat | 261.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 126.84mg | 42% | |
| Sodium | 188.32mg | 8% | |
| Potassium | 363.17mg | 8% | |
| Total Carbs | 24.77g | 8% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 14.76g | 30% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.9mg | 38% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 177.74 Kcal (744 kJ) | ||
| Calories from fat | 110.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.26g | 45% | |
|---|---|---|---|
| Cholesterol | 53.59mg | 42% | |
| Sodium | 79.57mg | 8% | |
| Potassium | 153.46mg | 8% | |
| Total Carbs | 10.47g | 8% | |
| Sugars | 1.2g | 11% | |
| Dietary Fiber | 1.11g | 11% | |
| Protein | 6.24g | 30% | |
| Vitamin C | 6.5mg | 26% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.9mg | 38% | |
| Calcium | 10.7mg | 3% | |
* 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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