Directions:
- Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
- In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
- Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.34 Kcal (1538 kJ) | ||
| Calories from fat | 99.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 17% | |
|---|---|---|---|
| Cholesterol | 29.64mg | 10% | |
| Sodium | 1937.61mg | 81% | |
| Potassium | 367.36mg | 8% | |
| Total Carbs | 55.63g | 19% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 8.75g | 18% | |
| Vitamin C | 29.9mg | 50% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.12 Kcal (495 kJ) | ||
| Calories from fat | 31.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 17% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 10% | |
| Sodium | 623.02mg | 81% | |
| Potassium | 118.12mg | 8% | |
| Total Carbs | 17.89g | 19% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 2.81g | 18% | |
| Vitamin C | 9.6mg | 50% | |
| Iron | 0.8mg | 14% | |
| Calcium | 16.4mg | 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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