Spanish Rice Chicken I

Cinco de Mayo - World Cuisine

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Spanish Rice Chicken I

Ingredients

1 (6.8 ounce) package Spanish-style rice mix

1 tablespoon butter

2 cups hot water

1 skinless

boneless chicken breast half - cut into cubes

1 cup salsa

1 (14.5 ounce) can diced tomatoes with green chile peppers

Pesto Chicken Penne Casserole

World Cuisine

Directions

Step 1

In a large skillet over medium heat prepare rice according to package directions using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water chicken salsa and tomatoes and bring all to a boil. Cover skillet reduce heat and let simmer for approximately 25 to 30 minutes or until all liquid is absorbed.

Nutritional Information

Spanish Rice Chicken I

Servings Per Recipe:6

Calories: 162.4

% Daily Value *

Protein: 8.5g 17%

Carbohydrates: 27.8g 9%

Dietary Fiber: 2.5g 10%

Sugars: 3g

Fat: 2.6g 4%

Saturated Fat: 1.3g 7%

Cholesterol: 16.5mg 6%

Vitamin A Iu: 509.9IU 10%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.3mg 16%

Vitamin C: 10.4mg 17%

Folate: 54mcg 14%

Calcium: 39.3mg 4%

Iron: 1.5mg 9%

Magnesium: 19.5mg 7%

Potassium: 251.3mg 7%

Sodium: 1140.4mg 46%

Thiamin: 0.1mg 5%

Calories From Fat: 23.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.