Try this Chicken Tacos with Rice recipe, or contribute your own.
Suggest a better descriptionRoll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice. From: Rice Council of America 1971
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 484 | ||
Calories from Fat: 276 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 132.3mg | 41 % | |
Sodium 461.8mg | 16 % | |
Potassium 706.8mg | 19 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 14.3g | ||
Protein 30g | 43 % | |
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: 484
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