Try this Chicken and Rice Casserole with Summer Vegetables recipe, or contribute your own.
Suggest a better descriptionCoat the bottom of a large heavy-bottom saucepan with the vegetable oil. Add the onion, garlic, red pepper and zucchini to the pan. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and turn the heat up to medium-high. Stir until the chicken is cooked lightly on all sides. Add the tomatoes, rice, chicken broth and salt. Bring the broth to a boil and then adjust the heat to maintain a slow simmer. Let the casserole simmer until the rice is tender, about 45 minutes. Stir in the pepper and the parsley and serve. Recipe By : Farmers & Consumers Market Bulletin, Georgia Dept. of Agri. Posted to MasterCook Digest V1 #171 Date: Tue, 10 Sep 1996 00:07:10 -0400 From: "Sharon L. Nardo"
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Serving Size: 1 Serving (835g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 263 | ||
Calories from Fat: 43 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 2566.1mg | 88 % | |
Potassium 718.1mg | 19 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 27.9g | ||
Protein 24.3g | 35 % | |
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: 263
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