Abendessen
Chicken and Spanish Rice
Ingredients, directions and serving information for Chicken and Spanish Rice.
Der ursprüngliche Rezepttext ist auf Englisch.
Portionen: 5
Gesamtzeit: 25 min
Zutaten
- 1 cup onion, chopped
- 1/4 cup green pepper, chopped
- 2 teaspoons vegetable oil
- 1 can (8 ounces) tomato sauce, low sodium
- 1/3 tablespoon parsley, chopped
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic, minced
- 5 cups cooked brown rice
- 3 1/2 cups cooked chicken breast, diced, skin and bone removed
Zubereitung
- Wash hands with soap and water.
- In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
Nährwerte pro Portion laut Quelle
Portionsgröße1 1/2 cups
Kalorien438 Kalorien
Eiweiß35g
Kohlenhydrate56g
Fett7g
Gesättigte Fettsäuren2g
Ballaststoffe5g
Zucker4g
Natrium61mg
Cholesterin93mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Rezeptquelle
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
KI-unterstützter Entwurf. Redaktionelle Prüfung steht aus.
