1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside. 2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly. 3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings. Posted to MM-Recipes Digest by "John Weber"
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4|
|Calories from Fat: 149 (21%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 74.8mg||23 %|
|Sodium 427.8mg||15 %|
|Potassium 637.7mg||17 %|
|Total Carbohydrate 97.7g||29 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 92.5g|
|Protein 39.9g||57 %|
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Calories per serving: 714
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