Directions:
- Heat the olive oil in a skillet over medium heat. Place pork chops and chicken thighs in the skillet, and cook until browned on all sides, chicken juices run clear, and pork chops are done. Remove from skillet, and set aside.
- Stir bell peppers into the skillet, cook until tender, and set aside. Stir in onion and garlic. Mix in rosemary, thyme, cloves, and bay leaves. Add rice to skillet, and water amount listed in rice package directions. Continue cooking 10 minutes.
- Place pork chops, chicken, rice, peppers, and peas over the rice in the skillet. Continue cooking 10 minutes, or until rice is tender. Discard rosemary, thyme, and bay leaves. To serve, squeeze lemon juice over the meats and rice, sprinkle with diced jalapeno, and top with chili sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.1 Kcal (482 kJ) | ||
| Calories from fat | 32.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Sodium | 5.65mg | 0% | |
| Potassium | 218.1mg | 5% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 2.74g | 5% | |
| Vitamin C | 81.3mg | 135% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.9mg | 144% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.12 Kcal (310 kJ) | ||
| Calories from fat | 20.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 6% | |
|---|---|---|---|
| Sodium | 3.64mg | 0% | |
| Potassium | 140.45mg | 5% | |
| Total Carbs | 11.02g | 6% | |
| Sugars | 3.67g | 23% | |
| Dietary Fiber | 2.19g | 14% | |
| Protein | 1.76g | 5% | |
| Vitamin C | 52.3mg | 135% | |
| Vitamin A | 1mg | 49% | |
| Iron | 16.7mg | 144% | |
| Calcium | 15.3mg | 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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