Directions:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
- Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.06 Kcal (1646 kJ) | ||
| Calories from fat | 141.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 24% | |
|---|---|---|---|
| Cholesterol | 108.96mg | 36% | |
| Sodium | 1452.73mg | 61% | |
| Potassium | 674.81mg | 14% | |
| Total Carbs | 25.97g | 9% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 38.23g | 76% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 1.7mg | 9% | |
| Calcium | 169.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 123.34 Kcal (516 kJ) | ||
| Calories from fat | 44.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 24% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 36% | |
| Sodium | 455.85mg | 61% | |
| Potassium | 211.75mg | 14% | |
| Total Carbs | 8.15g | 9% | |
| Sugars | 0.93g | 12% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 12g | 76% | |
| Vitamin C | 6.4mg | 34% | |
| Iron | 0.5mg | 9% | |
| Calcium | 53.2mg | 17% | |
* 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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