Heat the olive oil and butter in a large saucepan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside. Add the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 minutes. Combine the soup mix and boiling water. Add to the rice mixture and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 minutes. Stir occasionally. Stir in the chicken and red pepper. Cover and simmer for a further 6-8 minutes or until the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally. Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 4|
|Calories from Fat: 111 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 98.2mg||30 %|
|Sodium 592.9mg||20 %|
|Potassium 491.4mg||13 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 64.2g|
|Protein 32.6g||47 %|
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Calories per serving: 517
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