Directions:
- Season chicken with Accent and 1 t salt.
- Heat 1/2 c margarine over medium heat.
- Add chicken and brown on all sides.
- Lower heat, cover and cook chicken 40 minutes or until tender.
- Remove chicken, cover with foil to keep warm.
- Add remaining 1/4 c margarine to pan and heat over medium heat.
- Brown onions and peppers, stirring occasionally, about 10 minutes.
- Mix water and tomato paste, add remaining salt.
- Pour into pan and bring to a boil.
- Add rice, reduce heat, over and cook about 20 minutes or until rice is tender.
- Place chicken pieces over rice and cook about 2 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.92 Kcal (1218 kJ) | ||
| Calories from fat | 162.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.11g | 28% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 953.25mg | 40% | |
| Potassium | 713.76mg | 15% | |
| Total Carbs | 26.73g | 9% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.1mg | 17% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.77 Kcal (447 kJ) | ||
| Calories from fat | 59.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 28% | |
|---|---|---|---|
| Cholesterol | 18.03mg | 16% | |
| Sodium | 349.86mg | 40% | |
| Potassium | 261.96mg | 15% | |
| Total Carbs | 9.81g | 9% | |
| Sugars | 3.3g | 36% | |
| Dietary Fiber | 1.5g | 16% | |
| Protein | 2.64g | 14% | |
| Vitamin C | 19.6mg | 89% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 1.1mg | 17% | |
| Calcium | 16.5mg | 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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