Easy and very tasty. First made for my girl scouts when we were learning about Mexico.
Mix 1 teaspoon oil with spices and garlic mix in chicken. Saute chicken mixture in 1 tablespoon oil until lightly browned on both sides. Remove to platter. Cook onions and mushroom until onion is soft. Stir in rice and mix well with mushroom and onion mixture. Add tomatoes. Put in broth. Stir well. Top with chicken. Cover. Cook and bring to a boil. Turn down to simmer for 25 to 30 minutes
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 273 | ||
Calories from Fat: 93 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 474.4mg | 16 % | |
Potassium 100.9mg | 3 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 37.6g | ||
Protein 4.5g | 6 % | |
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: 273
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