Directions:
- Place the stock in a small saucepan and bring to simmering point.
- Meanwhile, heat the olive oil in a large saucepan. Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned. Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny.
- Pour the wine into the pan of rice and simmer until it has almost evaporated. Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed. Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes.
- When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly. Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.91 Kcal (1507 kJ) | ||
| Calories from fat | 113.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 21.81mg | 7% | |
| Sodium | 570.58mg | 24% | |
| Potassium | 597.17mg | 13% | |
| Total Carbs | 39.33g | 13% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 89.5mg | 149% | |
| Iron | 1.5mg | 8% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.56 Kcal (316 kJ) | ||
| Calories from fat | 23.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 19% | |
|---|---|---|---|
| Cholesterol | 4.58mg | 7% | |
| Sodium | 119.79mg | 24% | |
| Potassium | 125.38mg | 13% | |
| Total Carbs | 8.26g | 13% | |
| Sugars | 1.22g | 23% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 3.34g | 32% | |
| Vitamin C | 18.8mg | 149% | |
| Iron | 0.3mg | 8% | |
| Calcium | 9.2mg | 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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