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In a 4-quart saucepan heat oil. Lightly brown chicken. Add onion, celery, bell pepper and garlic and cook, stirring frequently, until vegetables are tender. Stir in tomatoes and remaining ings except rice. Bring to a boil. Reduce heat to low and let simmer 30-35 minutes. Arrange rice on serving platter and top with chicken mixture.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 723 | ||
Calories from Fat: 151 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 277.8mg | 85 % | |
Sodium 1410.6mg | 49 % | |
Potassium 1529.9mg | 40 % | |
Total Carbohydrate 48.2g | 14 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 43.8g | ||
Protein 90.6g | 129 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 723
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