Try this Spicy Chicken & Rice II recipe, or contribute your own.
Suggest a better descriptionCut pepper in half; discard seeds; cut into bite sized pieces. Thinly slice onion. Cut ham into 1/2 inch chunks. In 12 inch skillet over high heat, in hot salad oil, cook chicken 5 minutes or until lightly browned, turning occasionally. Push chicken to one side of skillet. Add green pepper, onion, ham and rice. Cook 5 minutes or until rice is lightly browned, stirring often. Add stewed tomatoes, bouillon, hot pepper sauce and 1 3/4 cups water. Over high heat, bring to boil. Reduce heat to medium low; cover and cook 15 minutes or until chicken and rice are tender. Stir in olives. Heat through.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 314 | ||
Calories from Fat: 151 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 124.5mg | 38 % | |
Sodium 380mg | 13 % | |
Potassium 420.2mg | 11 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.7g | ||
Protein 33.7g | 48 % | |
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: 314
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