Prepare rice as usual, just add 2 tbsp oil and bit of colour
With the remain oil fry bell pepper and onion until soft. Add veggies, butter and sauce.
Add the chicken and 1 fresh thyme. Cook medium T for 5-10 min
Mix with the rice and cook in low T for 10 mins
Serve with tomato salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 43.3mg||1 %|
|Potassium 139.4mg||4 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 87.4g|
|Protein 7.4g||11 %|
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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: 500
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