Try this Spanish Chicken & Rice recipe, or contribute your own.
Suggest a better descriptionSaute chicken in oil with salt and pepper. Add onion and garlic and continue cooking. Add rice and stir, cooking for 1-2 more minutes. Stir in paprika and chicken bouillion granules.
Add water & tomato sauce, bringing to boil. Cover and simmer for 20-25 minutes until rice is cooked. Add lemon juice, olives, cilantro, and capers. Serve.
6 WW points per 1 1/4 cup serving.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 303 | ||
Calories from Fat: 44 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 780.9mg | 27 % | |
Potassium 756.9mg | 20 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 30.1g | ||
Protein 30.7g | 44 % | |
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: 303
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