Directions:
- In a large saucepan, saute the onion and bell peppers in the butter until tender.
- Add the chicken broth and seasoned salt and bring to a boil.
- Add the uncooked rice and return mixture to a boil.
- Reduce heat to low, cover and cook for 20-25 minutes until rice is completely done.
- Uncover and remove from heat.
- Top with chopped parsley and toasted pecan pieces.
- Stir slightly and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.19 Kcal (1747 kJ) | ||
| Calories from fat | 320.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.66g | 55% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 813.49mg | 34% | |
| Potassium | 292mg | 6% | |
| Total Carbs | 22.26g | 7% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 14mg | 78% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.62 Kcal (853 kJ) | ||
| Calories from fat | 156.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 55% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 8% | |
| Sodium | 397.04mg | 34% | |
| Potassium | 142.51mg | 6% | |
| Total Carbs | 10.87g | 7% | |
| Sugars | 1.39g | 11% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 2.5g | 10% | |
| Vitamin C | 18.2mg | 62% | |
| Vitamin A | 0.4mg | 27% | |
| Iron | 6.8mg | 78% | |
| Calcium | 20.6mg | 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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