Directions:
- Grill or sauté chicken breasts until done and no longer pink inside. Cover loosely with foil and set aside.
- Simmer tomatoes and chile pepper in a large saucepan on low until tomato juice starts to thicken slightly peppers are soft; about 10 minutes.
- While tomatoes and pepper are simmering, cook rice by melting butter in medium saucepan, stir in rice and sauté 1 minute. Add chicken broth and water, bring to a boil; reduce heat, cover and simmer 15 minutes or until broth is absorbed.
- When rice is done, mix together the tomatoes and sour cream, heat until warmed through. Add rice.
- Serve chicken on rice or vice versa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.08 Kcal (1637 kJ) | ||
| Calories from fat | 205.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.85g | 35% | |
|---|---|---|---|
| Cholesterol | 181.39mg | 60% | |
| Sodium | 785.96mg | 33% | |
| Potassium | 720.54mg | 15% | |
| Total Carbs | 1.19g | 0% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 47.77g | 96% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.56 Kcal (572 kJ) | ||
| Calories from fat | 71.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 35% | |
|---|---|---|---|
| Cholesterol | 63.34mg | 60% | |
| Sodium | 274.44mg | 33% | |
| Potassium | 251.6mg | 15% | |
| Total Carbs | 0.42g | 0% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 16.68g | 96% | |
| Vitamin C | 6.7mg | 32% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 8.3mg | 2% | |
* 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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