Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
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Serving Size: 1 to 6 serving (602g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 580 | ||
Calories from Fat: 101 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 123.5mg | 38 % | |
Sodium 555.8mg | 19 % | |
Potassium 1106.8mg | 29 % | |
Total Carbohydrate 72.1g | 21 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 63.8g | ||
Protein 45.6g | 65 % | |
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: 580
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