Directions:
- In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil.
- Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.08 Kcal (1357 kJ) | ||
| Calories from fat | 135.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Cholesterol | 159.75mg | 53% | |
| Sodium | 1129.36mg | 47% | |
| Potassium | 699.43mg | 15% | |
| Total Carbs | 1.76g | 1% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 47.86g | 96% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.1 Kcal (390 kJ) | ||
| Calories from fat | 38.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 23% | |
|---|---|---|---|
| Cholesterol | 45.89mg | 53% | |
| Sodium | 324.44mg | 47% | |
| Potassium | 200.93mg | 15% | |
| Total Carbs | 0.51g | 1% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 13.75g | 96% | |
| Vitamin C | 0.6mg | 4% | |
| Calcium | 7.9mg | 3% | |
* 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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