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Suggest a better descriptionSaute vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and dont peek for 30 minutes. A dash of Tabasco never hurts if added with broth. Lous note: I like to use half Ro-tel and half regular stewed tomatoes. Ro-tel alone is pretty hot for many people. NOTES : Recipe by Peggy J. Doolan, Houston, TX Recipe by: The Eyes of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
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Serving Size: 1 Serving (1770g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1914 | ||
Calories from Fat: 140 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 74.2mg | 23 % | |
Sodium 4159.6mg | 143 % | |
Potassium 1263.2mg | 33 % | |
Total Carbohydrate 371.2g | 109 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 368.5g | ||
Protein 59.8g | 85 % | |
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: 1914
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