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Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 622.2mg||21 %|
|Potassium 254.6mg||7 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 54.8g|
|Protein 6.5g||9 %|
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Calories per serving: 278
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