- Combine all ingredients except rice and marinate for several hours
- Bake at 350 for 1 hr.
- Serve over rice
(Make the rice with more kick- substitute chicken broth for the water and add 1/4 t cayenne pepper and 1/4 t curry powder before boiling)
note: toasting the rice before you add the water and seasonings will keep the rice from clumping together
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (403g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 131.5mg||40 %|
|Sodium 157.6mg||5 %|
|Potassium 919.3mg||24 %|
|Total Carbohydrate 98g||29 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 92.1g|
|Protein 61.3g||88 %|
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: 713
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!