This dish allows you to get your servings of meat, dairy, vegetables, and whole grain all in one.
Cook the Brown Rice & Chicken separately. Cut up or shred chicken when cooked. While that's cooking, cut up the Green Pepper & Yellow Squash, put into a sauce pan with 1 Cup Water, cover & boil until soft. Microwave the English Peas. Add Brown Rice, Chicken, Cooked Green Peppers/Yellow Squash, Cooked English Peas, Chicken Broth, Pepper, Salt, Cilantro, & Bacon Bits to a very large, deep frying pan. Turn on medium-low heat to boil & stir occasionally for approx. 20 minutes. Remove from heat and add sour cream. Add more salt as needed.
This freezes well. To make this recipe easier, buy a whole roast chicken from a grocery store & shred it up. I make the rice in a rice cooker, which is healthier than the microwave instant rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 332 | ||
Calories from Fat: 102 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 233.9mg | 8 % | |
Potassium 576.8mg | 15 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 32.3g | ||
Protein 20.6g | 29 % | |
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: 332
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