Directions:
- In a saucepan, combine broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Meanwhile, in a skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. Discard bay leaf; add rice mixture to vegetable mixture and keep warm over medium-high heat. In another skillet, cook and stir shrimp in lemon juice for 2 minutes. add chicken; cook until chicken is no longer pink and shrimp is fully cooked, about 3-5 minutes. Add rice and vegetables with calendula petals; toss. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.76 Kcal (1423 kJ) | ||
| Calories from fat | 89.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 39.91mg | 13% | |
| Sodium | 995.32mg | 41% | |
| Potassium | 480.81mg | 10% | |
| Total Carbs | 46.83g | 16% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 15.64g | 31% | |
| Vitamin C | 27.3mg | 45% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.43 Kcal (496 kJ) | ||
| Calories from fat | 31.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 15% | |
|---|---|---|---|
| Cholesterol | 13.91mg | 13% | |
| Sodium | 346.94mg | 41% | |
| Potassium | 167.6mg | 10% | |
| Total Carbs | 16.32g | 16% | |
| Sugars | 0.96g | 11% | |
| Dietary Fiber | 1.17g | 13% | |
| Protein | 5.45g | 31% | |
| Vitamin C | 9.5mg | 45% | |
| Iron | 0.4mg | 6% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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