Kolacja
Chicken and Spanish Rice
Ingredients, directions and serving information for Chicken and Spanish Rice.
Oryginalny przepis jest w języku angielskim.
Porcje: 5
Łączny czas: 25 min
Składniki
- 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
Przygotowanie
- 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.
Wartości odżywcze porcji według źródła
Wielkość porcji1 1/2 cups
Kalorie438 kalorii
Białko35g
Węglowodany56g
Tłuszcz7g
Tłuszcze nasycone2g
Błonnik5g
Cukry4g
Sód61mg
Cholesterol93mg
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.
Źródło przepisu
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.
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