Try this Tex-Mex Chicken and Rice recipe, or contribute your own.
Suggest a better descriptionIn a 3-quart casserole, combine oil, chili powder, garlic powder, cumin, cinnamon and salt. Microwave, uncovered, 30-60 seconds, or until all spices are fragrant. Add rice; stir until coated. Add broth, water and raisins; cover with lid or vented plastic wrap. Microwave on high 8 minutes; then microwave on medium-low (30%) 12-14 minutes, or until rice is tender. Stir in chicken, beans and peas. Recover and microwave on high 5-7 minutes, or until chicken is no longer pink and the liquid is absorbed. Serve immediately. Nutrient data per serving: 500 calories; 26 grams protein; 9 grams fat (17 percent total calories); 74 grams carbohydrates; 8 grams dietary fiber; 42 milligrams cholesterol; 1,158 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 376 | ||
Calories from Fat: 30 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 49mg | 15 % | |
Sodium 218.6mg | 8 % | |
Potassium 522.7mg | 14 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 60.9g | ||
Protein 21.8g | 31 % | |
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: 376
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