The Cooks Warehouse
Heat oven to 400. Cook chorizo about 1 minute. Add onion, pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.
Add rice, paprika, and bay leaves. Stir to coat the rice. Add chicken stock and bring to a boil. Add chicken, peas and tomato. Stir to combine.
Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from oven. Fluff with fork and let rest for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 900 | ||
Calories from Fat: 412 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.8g | 61 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 138.7mg | 43 % | |
Sodium 1371mg | 47 % | |
Potassium 1014mg | 27 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 66.8g | ||
Protein 47.9g | 68 % | |
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: 900
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