Nutrition Facts| Serving Size | 1½ cup | | Calories | 428 | | Total Fat | 8 g | | Saturated Fat | 2 g | | Cholesterol | 80 mg | | Sodium | 341 mg | | Potassium | 35 g | | Total Carbohydrate | 52 g | | Dietary Fiber | 8 g | | Protein | 35 g | | Calcium | 50 mg | | Magnesium | 122 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Onions, chopped | 1 cup | | Green peppers | ¾ cup | | Vegetable oil | 2 teaspoons | |
Tomato sauce
* | 1 (8-ounce) can | | Parsley, chopped | 1 teaspoon | | Black pepper | ½ teaspoon | | Garlic, minced | 1 ¼ teaspoon | | Cooked brown rice (cooked in unsalted water) | 5 cups | | Chicken breasts, cooked, skin and bone removed, and diced | 3 ½ cups |
*To reduce sodium, use one 4-ounce can of low-sodium tomato sauce and one 4-ounce can of regular tomato sauce. New sodium content for each serving is 215 mg.
Directions - In a large skillet, sauté onions and green peppers in oil for 5 minutes on medium heat.
- Add tomato sauce and spices. Heat through.
- Add cooked rice and chicken. Heat through.
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