Cut up fryer, brown in shortening. Remove chicken, brown rice in same shortening. Mix together, add 3 cups water. Stir in other ingredients, cover and simmer till rice is tender. >From Wimberley Hill Country Cook Book Recipe by: Odelia Nevarez Posted to MC-Recipe Digest by firstname.lastname@example.org on Feb 12, 1998
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1131.3mg||39 %|
|Potassium 781.6mg||21 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 54.7g|
|Protein 7g||10 %|
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Calories per serving: 271
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