Dice 1 onion
Thinly slice one onion
Dice 1 bell pepper
Thinly slice one bell pepper
Butterfly 2 chicken breasts
Rough chop 2-4 tomatoes depending on size
Julienne, and rough chop a couple carrots/celery
Put out 2 prep bowls
Caramelize the onions, carrot and pepper
Brown sausage and chicken separately, deglazing each time
In separate large stock pot, "pop" rice, let it puff up and turn white, then, add more oile then add tomatoes paste, liquefy. Wait until oil is red and rice is small again, stirring constantly
Add in 12 times more chicken stock than solids in stock pan.
Throw in rest if solids and season. Withholding shrimp
Add roce as needed and cook on low for 30 min to 2 hrs
Shredd shicken and put back
Take shrimp and brown/grill
(Add salt, balsamic vinegar, and green onions)
boom we done, add parsly/cilantro sour cream ass needed
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (819g)|
|Recipe Makes: 1|
|Calories from Fat: 164 (10%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 212.2mg||65 %|
|Sodium 260.9mg||9 %|
|Potassium 1341.8mg||35 %|
|Total Carbohydrate 315.9g||93 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 304.5g|
|Protein 62.4g||89 %|
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: 1713
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