Directions:
- Remove giblets from squabs; reserve for other uses. Rinse squabs with cold water; pat dry.
- Combine butter, onion, celery, and green pepper in a large skillet; sauté until vegetables are tender, and set aside.
- Place chicken broth in a medium saucepan; bring to a boil. Stir in rice. Reduce heat; cover, and simmer 20 minutes or until rice is tender and broth is absorbed. Remove from heat. Add sautéed vegetables to the rice; stir well. Stir in remaining ingredients.
- Stuff squabs with rice mixture (about 2/3 cup per squab). Place remaining rice mixture in a lightly greased 13- x 9- x 2- inch baking dish. Arrange stuffed squabs on top of rice mixture. Bake at 400° for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.72 Kcal (3478 kJ) | ||
| Calories from fat | 313.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.78g | 54% | |
|---|---|---|---|
| Cholesterol | 412.48mg | 137% | |
| Sodium | 575.31mg | 24% | |
| Potassium | 921.56mg | 20% | |
| Total Carbs | 72.34g | 24% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 57.69g | 115% | |
| Vitamin C | 28.8mg | 48% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 16.2mg | 90% | |
| Calcium | 82.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 178.49 Kcal (747 kJ) | ||
| Calories from fat | 67.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 54% | |
|---|---|---|---|
| Cholesterol | 88.62mg | 137% | |
| Sodium | 123.61mg | 24% | |
| Potassium | 198mg | 20% | |
| Total Carbs | 15.54g | 24% | |
| Sugars | 0.42g | 8% | |
| Dietary Fiber | 0.75g | 14% | |
| Protein | 12.39g | 115% | |
| Vitamin C | 6.2mg | 48% | |
| Iron | 3.5mg | 90% | |
| Calcium | 17.8mg | 8% | |
* 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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