In a large skillet, brown chicken in butter until no longer pink.
Remove and keep warm. In the same skillet, add the rice, carrots,
onion, mushrooms and red pepper. Cook and stir until rice is browned
and onion is tender.
Stir in broth. Place chicken over rice mixture. Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is
tender. Stir in parsley. Let stand for 5 minutes before serving.
Yield: 6 servings.
Nutritional Facts: One serving (prepared with reduced-fat margarine and reduced-sodium broth) equals 362 calories, 10 g fat (5 g saturated fat), 62 mg cholesterol, 755 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 meat, 2 starch
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 ea (1010g)|
|Recipe Makes: 6 ea|
|Calories from Fat: 129 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 64.2mg||20 %|
|Sodium 2743.1mg||95 %|
|Potassium 1182.4mg||31 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 30.9g|
|Protein 37.4g||53 %|
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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: 426
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