Directions:
- In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned.
- Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.73 Kcal (2373 kJ) | ||
| Calories from fat | 179.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.97g | 31% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 792.96mg | 33% | |
| Potassium | 536.54mg | 11% | |
| Total Carbs | 66.72g | 22% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 25.1g | 50% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 2.6mg | 14% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 195.81 Kcal (820 kJ) | ||
| Calories from fat | 62.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 31% | |
|---|---|---|---|
| Cholesterol | 18.39mg | 18% | |
| Sodium | 273.97mg | 33% | |
| Potassium | 185.38mg | 11% | |
| Total Carbs | 23.05g | 22% | |
| Sugars | 1.54g | 18% | |
| Dietary Fiber | 1.73g | 20% | |
| Protein | 8.67g | 50% | |
| Vitamin C | 16.2mg | 78% | |
| Iron | 0.9mg | 14% | |
| Calcium | 18.3mg | 5% | |
* 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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