Heat oil to moderately high. Add onion, bell pepper, and garlic to pan; cook, stirring, until onion turns gold. Chop and stir in undrained tomatoes. Add lemon juice, parsley, and salt, and stock. Bring to boil; add saffron and simmer 5 minutes. Add rice and simmer. Skin and bone chicken breasts; remove all visible fat and thinly slice meat against the grain. 5 minutes before rice is done, add chicken and stir well. When done, uncover and garnish with peas, pimiento and parsley sprigs. Nutritional values per serving, NOT including values for stock since they will vary widely: 305 calories, 37.65 gm protein, 70.5 gm carbohydrate, 5 gm fat, 14.8% of calories from fat, 40 mg cholesterol, 812 mg sodium. To calculate in nutritional values of whatever stock you use, multiply the per-cup values by 0.875 and add to the above numbers. Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 191.9mg||5 %|
|Total Carbohydrate 69.4g||20 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 67.5g|
|Protein 6.4g||9 %|
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: 346
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!