Directions:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1260.5 Kcal (5277 kJ) | ||
| Calories from fat | 173.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.3g | 30% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 4% | |
| Sodium | 1571.21mg | 65% | |
| Potassium | 3200.11mg | 68% | |
| Total Carbs | 236.78g | 79% | |
| Sugars | 44.22g | 177% | |
| Dietary Fiber | 21.85g | 87% | |
| Protein | 42.32g | 85% | |
| Vitamin C | 172.2mg | 287% | |
| Iron | 15.8mg | 88% | |
| Calcium | 327.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 81.2 Kcal (340 kJ) | ||
| Calories from fat | 11.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 30% | |
|---|---|---|---|
| Cholesterol | 0.7mg | 4% | |
| Sodium | 101.22mg | 65% | |
| Potassium | 206.15mg | 68% | |
| Total Carbs | 15.25g | 79% | |
| Sugars | 2.85g | 177% | |
| Dietary Fiber | 1.41g | 87% | |
| Protein | 2.73g | 85% | |
| Vitamin C | 11.1mg | 287% | |
| Iron | 1mg | 88% | |
| Calcium | 21.1mg | 33% | |
* 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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